BUTTER BALLS II
Steps:
- Beat butter on medium speed for 30 seconds. Add sugar, beat until fluffy. Add flour, and beat at low speed until well blended, stir in pecans.
- Shape into one inch balls. Bake at 325 degrees F (165 degrees C) on an ungreased cookie sheet for 20 minutes. Remove and put on wire rack to cool. Roll in confectioners' sugar when cool.
Nutrition Facts : Calories 159.7 calories, Carbohydrate 14.4 g, Cholesterol 20.3 mg, Fat 11 g, Fiber 0.7 g, Protein 1.6 g, SaturatedFat 5.2 g, Sodium 54.7 mg, Sugar 6 g
GERMAN BUTTERBALLS
Make and share this German Butterballs recipe from Food.com.
Provided by andypandy
Categories German
Time 15m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Mix all together, and roll into walnut size balls.
- Drop into a light boiling to a simmer chicken stock.
- Always try one first.
- If it breaks apart, add one more egg to bind.
- Different breads and dryness makes this not always perfection.
GERMAN POTATO BALLS
Steps:
- Put potatoes into pan with 6 - 8 cups water. Add 1 tsp salt. Bring to boil. Boil for until fork tender or mashable.
- Drain potato and cool for 10 minutes. Put potato into large bowl. Mash with potato masher or fork until lumps are out.
- In pot on stove on high heat, pour 1 cup water. Bring to boil add 1 stick butter. After butter is melted, add flour. Stir until mixture leaves sides of pan. Remove pan from heat.
- Mix in 1 egg until blended and then mix in another egg until blended. Add potatoes and mix until combined. Heat oil in deep-fat fryer to 375 degrees. Add 1 tablespoon potato mixture into oil. Do not add too many balls at one time. Cook until golden brown.
- Remove and drain. Salt to taste. Eat while hot.
GERMAN MEATBALLS
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
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.
GERMAN HAMBURGERS (FRIKADELLEN)
The original hamburger, these are served like a flattened meatball with some steamed string beans and salad. I also like to use this recipe to make Swedish meatballs (but omit the paprika). My Aunt in Hamburg, Germany taught me this recipe and I've been making them ever since. Serve with steamed string beans and tossed salad. Or serve on a Kaiser roll with lettuce, tomato, pickled cucumbers, finely sliced deep fried onions and curry ketchup.
Provided by Amy
Categories World Cuisine Recipes European German
Time 40m
Yield 4
Number Of Ingredients 8
Steps:
- Soak Kaiser roll in a bowl of water for 10 minutes. Drain, squeezing out excess water, and crumble into a large bowl.
- Mix crumbled roll with ground beef, ground pork, onion, parsley, egg, paprika, salt, and black pepper until well blended. Shape meat into large flattened meatballs.
- Heat a large nonstick skillet over medium heat; fry meatballs until browned and no longer pink in the center, about 5 minutes per side.
Nutrition Facts : Calories 272.1 calories, Carbohydrate 8.5 g, Cholesterol 116.8 mg, Fat 16 g, Fiber 1 g, Protein 22.4 g, SaturatedFat 6 g, Sodium 137.8 mg, Sugar 1.5 g
GERMAN MEATBALLS AND GRAVY
These meatballs are in celebration of my heritage. I love making them for my family especially because they are a quick meal. -Marshelle Greenmyer-Bittner, Lisbon, North Dakota
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- In a large bowl, combine the egg, 1/2 cup milk, Worcestershire sauce, shredded potatoes, onion, salt, nutmeg, ginger, allspice and pepper. Crumble beef over mixture and mix well. Shape into 48 balls. , In a large skillet over medium heat, cook meatballs in butter in batches until no longer pink; remove and keep warm., Stir flour into drippings until blended; gradually add the remaining milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Return meatballs to the pan; heat through. Serve with mashed potatoes if desired.
Nutrition Facts : Calories 383 calories, Fat 24g fat (11g saturated fat), Cholesterol 127mg cholesterol, Sodium 745mg sodium, Carbohydrate 13g carbohydrate (5g sugars, Fiber 1g fiber), Protein 28g protein.
BUTTER BALLS FOR CHICKEN BROTH OR NOODLE SOUP
Because food prices are going through the roof I decided to post. Use day old or older bread. Use the crusts also. This is a German recipe from my relatives.You don't have to use cream, evaporated milk, half and half will do. I use "I Can't Believe it is Butter" spread instead of butter or margarine. It is my posted recipe and it works well. The idea is taste, not cost. Cook the last five minutes in chicken noodle soup or vegetable soup. Note: You can use Egg Beaters instead of the eggs. Add a dash of cornstarch to the Eggbeaters.
Provided by Montana Heart Song
Categories Breads
Time 25m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Toast the bread slices in a 400°F oven until brown on one side.
- Flip over and toast on the other side. Cool.
- Take very dry bread slices and pulse in a blender or food processor until very fine crumbs.
- Place in a large bowl and mix margarine. and cream and eggs, salt and allspice all at once. Mix well. Shape in 1 inch balls.
- Take a large slotted spoon and lower 3 or 4 balls into the boiling or simmering liquid at a time. Cook 5 to 7 minutes. Serve immediately.
- Note: If you have extra large loafs of bread ie. sandwich slices loafs of bread you my have to add some warm milk to form the balls.
- Do not be shy in squeezing to form the balls.
- Extras to add if desired: A little dried parsley flakes, a very small square of cheese in the center.
- Note: You can prepare ahead and freeze for use later. Do not keep over a month.
Nutrition Facts : Calories 444.9, Fat 25.1, SaturatedFat 6.7, Cholesterol 154.2, Sodium 847.9, Carbohydrate 43.4, Fiber 2, Sugar 3.9, Protein 11.3
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