Crisp German Meatballs Recipes

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GERMAN MEATBALLS (FRIKADELLEN)



German Meatballs (Frikadellen) image

These authentic German meatballs - also known as Frikadellen - are so easy to make. Made with minced meat, egg, breadcrumbs, and a little bit of onion, these classic meatballs are served with mustard as a side dish or as a meal itself!

Provided by Recipes From Europe

Categories     Dinner

Time 30m

Number Of Ingredients 10

1/2 pound ground pork
1/2 pound ground beef
1 medium-sized yellow onion (diced)
1 medium-sized egg
3 tablespoons bread crumbs (unseasoned)
1 tablespoon dijon mustard
1 teaspoon paprika
1 teaspoon salt
1 teaspoon pepper
butter to fry

Steps:

  • Add the ground meat, diced onion, cracked egg, breadcrumbs, mustard, paprika, salt, and pepper to a bowl.
  • Mix everything together for a few minutes with your clean hands until the ingredients are thoroughly mixed and stay together when you form a rough ball in your hand. The consistency is important to stop the meatballs from falling apart later. If the mixture feels too wet/sticky, add a few more breadcrumbs.
  • Form approximately 8 meatballs that are slightly smaller than the size of your palm. Slightly flatten off the top and the bottom of the meatball so that they are not a fully rounded ball. Make sure that the meatballs are roughly the same size so that they'll be done frying at the same time.
  • Heat approximately 1-2 tablespoons of butter (depending on your pan size) in a large frying pan. Once the butter is melted and hot, add (some) of the meatballs and fry them on medium-low heat for approximately 7-10 minutes until the bottom is browned.
  • Then flip the meatballs over and fry them from the other side. Remove them from the heat once the meatballs are fully cooked through.
  • These meatballs can be served with many different side dishes. Classic choices are potato and pasta salad, mashed potatoes with gravy, fried potatoes, or a simple slice of bread and mustard.

Nutrition Facts : ServingSize 1 g, Calories 177 kcal, Carbohydrate 4 g, Protein 11 g, Fat 12 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 61 mg, Sodium 383 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 6 g

GERMAN MEATBALLS



German Meatballs image

This is one of our favorite main dishes. Because we raise our own pork and beef, the meat we use is always freshly ground. For variety, these meatballs can be cooked with a sweet cream gravy or steamed with tomatoes. But we prefer them with homemade sauerkraut. -Iona Redemer, Calumet, Oklahoma

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 6 servings.

Number Of Ingredients 14

1 pound ground beef
1/2 pound ground pork
1/2 cup finely chopped onion
3/4 cup fine dry bread crumbs
1 tablespoon snipped fresh parsley
1-1/2 teaspoons salt
1/8 teaspoon pepper
1 teaspoon Worcestershire sauce
1 large egg, beaten
1/2 cup 2% milk
2 to 3 tablespoons vegetable oil
1 can (27 ounces) sauerkraut, undrained
1/3 to 1/2 cup water, optional
Additional snipped parsley

Steps:

  • In a bowl, combine first 10 ingredients; shape into 18 meatballs, 2 in. each. Heat the oil in a skillet; brown the meatballs. Remove meatballs and drain fat. Spoon sauerkraut into skillet; top with meatballs. Cover and simmer for 15-20 minutes or until meatballs are cooked through, adding water if necessary. Sprinkle with parsley. Freeze option: Freeze cooled meatball mixture in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, stirring gently.

Nutrition Facts : Calories 376 calories, Fat 22g fat (7g saturated fat), Cholesterol 114mg cholesterol, Sodium 1636mg sodium, Carbohydrate 18g carbohydrate (3g sugars, Fiber 4g fiber), Protein 27g protein.

CRISP GERMAN MEATBALLS



Crisp German Meatballs image

Make and share this Crisp German Meatballs recipe from Food.com.

Provided by Millereg

Categories     Lunch/Snacks

Time 2h50m

Yield 60 meatballs, 12-20 serving(s)

Number Of Ingredients 16

1/2 lb pork sausage
1/4 cup onion, chopped
1 (16 ounce) can sauerkraut, drain and chopped
2 tablespoons fine dry breadcrumbs
8 ounces neufchatel cheese or 8 ounces cream cheese, softened
2 tablespoons parsley
1 teaspoon prepared mustard
1/2 teaspoon garlic powder
1/8 teaspoon pepper
1 cup mayonnaise
1/4 cup prepared mustard
2 eggs
1/4 cup milk
1/2 cup flour
1 cup fine breadcrumbs
vegetable oil

Steps:

  • Combine sausage and onion in a large pan; cook until sausage is browned, stirring for it to crumble- drain well.
  • Stir in sauerkraut and 2 tbsp breadcrumbs.
  • Combine 8 ounces cheese, parsley, 1 tsp mustard, garlic powder and pepper in a large bowl; add sausage mixture, stirring well.
  • Cover and let stand for 2 hours.
  • Combine mayonnaise and ¼ cup mustard; set aside.
  • Combine eggs and milk in a small bowl; set aside.
  • Shape sausage mixture into ¾“ balls; roll in flour.
  • Dip each ball in reserved egg mixture; roll balls in breadcrumbs.
  • Pour oil to a depth of 2" into a deep skillet; heat to 375F degrees.
  • Fry, a few at a time, for 2 minutes or until golden brown.
  • Drain on paper towel.
  • Serve with mayonnaise mixture.

Nutrition Facts : Calories 192.9, Fat 11.2, SaturatedFat 4.6, Cholesterol 59.3, Sodium 599.1, Carbohydrate 14.7, Fiber 2, Sugar 2.2, Protein 8.4

SWEDISH MEATBALLS III



Swedish Meatballs III image

Looking for a good Swedish meatball recipe? Here is your find! Swedish crispbread can be substituted for the saltine crackers.

Provided by Hope

Categories     Appetizers and Snacks     Meat and Poultry     Meatball Appetizer Recipes

Time 1h10m

Yield 6

Number Of Ingredients 13

1 tablespoon butter
1 onion, finely diced
½ cup crushed saltine crackers
1 ½ pounds ground beef
1 egg
¼ teaspoon ground nutmeg
1 pinch ground allspice
¼ teaspoon minced garlic
1 packet dry white sauce mix
4 tablespoons chopped fresh dill
1 teaspoon sage
2 tablespoons all-purpose flour
¼ cup whipping cream

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Melt butter in a medium frying pan over medium heat. Add onion and cook, stirring often, until tender, about 5 minutes. Transfer to a large bowl.
  • Mix cracker crumbs, ground beef, egg, nutmeg, and allspice with the onion until blended. Shape into 1 1/2 inch (4 centimeter) meatballs, and place in a glass baking dish. Sprinkle with minced garlic, and cover with foil.
  • Bake in preheated oven for 15 minutes, or until cooked through.
  • Meanwhile, make white sauce, following the directions on the packet. Stir in dill, sage, flour, and whipping cream.
  • Turn off oven, and remove foil cover from meatballs. Pour sauce over meatballs, and leave in hot oven for 10 minutes.

Nutrition Facts : Calories 369.5 calories, Carbohydrate 13 g, Cholesterol 125.7 mg, Fat 24.6 g, Fiber 0.9 g, Protein 23.6 g, SaturatedFat 10.4 g, Sodium 428.5 mg, Sugar 1 g

GERMAN-STYLE BACON-WRAPPED TURKEY MEATBALLS



German-Style Bacon-Wrapped Turkey Meatballs image

Oktoberfest is a wonderful time of year, and I made these appetizers to highlight what reminds me of Königsberger Klopse, dressed up with Black Forest speck. If you can't find speck (a German dry cured bacon), prosciutto is the next closest substitute. Feel free to serve with senf (German mustard) und weissbier (wheat beer). Prost!

Provided by thedailygourmet

Categories     Appetizers and Snacks     Meat and Poultry     Meatball Appetizer Recipes

Time 40m

Yield 36

Number Of Ingredients 9

1 ¼ pounds ground turkey
½ cup panko bread crumbs
1 egg
1 tablespoon Ketchup
3 cloves garlic, minced
1 teaspoon grated fresh ginger
1 teaspoon salt
½ teaspoon ground black pepper
2 (3 ounce) packages prosciutto (thin sliced)

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Combine ground turkey, bread crumbs, egg, ketchup, garlic, ginger, salt, and pepper in a bowl; mix until well combined. Shape 2 tablespoons of turkey mixture into balls. Wrap each turkey ball with speck. Arrange meatballs on a baking sheet.
  • Bake in the preheated oven until no longer pink in the center, about 25 minutes.

Nutrition Facts : Calories 47.5 calories, Carbohydrate 1.3 g, Cholesterol 21 mg, Fat 2.9 g, Protein 4.4 g, SaturatedFat 1 g, Sodium 180.1 mg, Sugar 0.1 g

CRISPY MEATBALLS



Crispy Meatballs image

Instead of bread crumbs, crisp rice cereal holds these meatballs together. I've had this much-used recipe in my files for years. - Nancy Dose, Arlington, Minnesota

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 16 meatballs.

Number Of Ingredients 10

1 egg
1/4 cup ketchup
1 cup crisp rice cereal
1 tablespoon brown sugar
1 tablespoon finely chopped onion
1 teaspoon salt
1/2 teaspoon ground mustard
1/4 teaspoon pepper
1/8 teaspoon ground nutmeg
1 pound ground beef

Steps:

  • In a large bowl, combine the first nine ingredients. Crumble beef over mixture and mix well. Shape into 1-1/2-in. balls. Place meatballs an a greased rack in a shallow pan. Bake, uncovered, at 400° for 30 minutes or until the meat is no longer pink.

Nutrition Facts :

KUMMEL KLOPS (GERMAN MEATBALLS)



Kummel Klops (German Meatballs) image

October reminds me of "Oktoberfest" which reminds me of this recipe. Years ago, when my oldest son was in high school, his German class had a celebration and each student was to bring a "German dish" to share with the class. My son surfed the net and chose this one. He made it for his class (with my help, of course) and everyone enjoyed it with some of the students actually asking him for the recipe. I am not sure of its authenticity but we liked it and still make it today when he comes home on leave for a visit.

Provided by ugogirl

Categories     One Dish Meal

Time 1h

Yield 6 serving(s)

Number Of Ingredients 13

1 lb ground beef
salt and pepper, to taste
1/2 teaspoon poultry seasoning
1/4 teaspoon dried dill
1/4 cup fine dry breadcrumb
1/4 cup milk
1 tablespoon chopped parsley
1 egg, slightly beaten
1 (14 ounce) can beef broth
1 (4 ounce) can sliced mushrooms, drained
1/2 cup chopped onion
1 cup sour cream
1 tablespoon flour

Steps:

  • Mix together ground beef, salt and pepper, poultry seasoning, dill, breadcrumbs, milk, parsley and egg. Shape into 24 meatballs.
  • Brown slowly, in a large skillet, turning frequently. Add broth, mushrooms and onions. Cover, and simmer for 30 minutes.
  • Take out the meatballs. Blend together the sour cream and flour. Stir into the broth. Add back the meatballs and stir, bringing just to a boil and cook for 5 minutes more.
  • Serve over German dumplings, noodles or mashed potatoes.

Nutrition Facts : Calories 292.3, Fat 20.6, SaturatedFat 9.5, Cholesterol 103.8, Sodium 378.4, Carbohydrate 7.9, Fiber 0.7, Sugar 2.6, Protein 18.5

KONIGSBERGER KLOPSE (GERMAN MEATBALLS)



Konigsberger Klopse (German Meatballs) image

Provided by Craig Claiborne

Categories     dinner, weekday, main course

Time 45m

Yield 4 servings

Number Of Ingredients 16

1 pound ground veal
Freshly ground pepper to taste
4 teaspoons butter
1/2 cup finely chopped onion
1 teaspoon finely minced garlic
1/2 cup fine fresh bread crumbs
2 tablespoons finely chopped parsley
2 tablespoons finely chopped chives
1/8 teaspoon freshly grated nutmeg
1 1/2 tablespoons flour
1 1/2 cups unsalted beef or chicken broth
1/4 cup white wine, preferably Rhine or Moselle
1/4 cup sour cream
1 egg yolk
Juice of 1/2 lemon
1/4 cup chopped, cored, seeded hot cherry peppers without salt

Steps:

  • Put veal in mixing bowl. Add pepper to taste.
  • Heat 1 teaspoon of butter in saucepan and add onion and garlic. Cook, stirring, until wilted. Add mixture to veal. Add bread crumbs, parsley, chives and nutmeg. Shape mixture into 28 balls of equal size.
  • Heat remaining butter in saucepan and add flour, stirring with wire whisk. When blended and smooth, add broth and wine, stirring rapidly with whisk. Add meatballs to simmering sauce. Stir gently from time to time so they cook evenly, about 25 minutes.
  • Beat sour cream with the egg yolk and lemon juice. Beat in a little of hot sauce. Add mixture to meatballs. Add the cherry peppers. Heat briefly without boiling. If mixture boils, sauce may curdle. Serve hot with mashed potatoes or rice.

Nutrition Facts : @context http, Calories 422, UnsaturatedFat 12 grams, Carbohydrate 20 grams, Fat 24 grams, Fiber 2 grams, Protein 27 grams, SaturatedFat 11 grams, Sodium 358 milligrams, Sugar 4 grams, TransFat 1 gram

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