Germanmeatballs Recipes

KöNIGSBERGER KLOPSE

Steps:

• Emerge rolls in milk or water. Allow to sit for 10 min. Drain and press out excess liquid.
• Finely chop onion.
• To a large bowl add ground meat, drained rolls, onion, eggs, bread crumbs, anchovy paste, salt, and pepper and knead with hands until well combined and smooth.
• Shape 16 dumplings and set aside.
• Add liquid and spices to a large pot.
• Cut onions into quarters and add also to the pot.
• Bring mixture to a simmer, add dumplings, and cook for about 10 min. or until done. Make sure that the liquid is only simmering not boiling.
• Remove dumplings from the liquid and keep warm.
• Strain liquid into a bowl. Remove spices. Keep onions and about 3 cups of the cooking liquid
• To a medium sized pot add butter and melt.
• Add flour and stir on medium heat until lightly brown.
• Add about 2 cups of the cooking liquid and bring to a boil Mix well to remove any lumps.
• Lower the heat to medium-low and stir in heavy cream. Make sure the liquid is no longer boiling.
• In a small bowl mix egg yolks and sugar. Add to the pot and mix well.
• Add drained capers, lemon juice, and salt and pepper to taste.
• Place the onions and the dumplings into the sauce and let sit for about 15 min.

GERMAN MEATBALLS

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.

RUTH'S GERMAN BOILED MEATBALLS AND GRAVY

Steps:

• Mix the veal, pork, beef, egg, 1 teaspoons salt, pepper and onion together thoroughly.
• Shape mixture into 1 1/2 inch balls.
• To boiling water, add onion soup mix, bay leaf and 1/2 tsp salt - stir until mixed.
• Drop meatballs into boiling water; cover pan, reduce heat and simmer for 1/2 hour.
• Combine flour and cold water to make a thickening agent.
• Add to simmering meat stock and bring back to a boil.
• Boil one minute uncovered or until gravy is slightly thickened. (If you would like a little more gravy, add a bit more water and thickening agent).
• Serve over noodles, rice or mashed potatoes.

GERMAN MEATBALLS

Steps:

• Mix all ingredients together, except bread crumbs.
• Roll mixture into whatever size balls that you would want.
• Then roll the balls in bread crumbs and the cook in oil, until browned.