One Pot German Meatballs Potatoes Recipes

GERMAN MEATBALLS (FRIKADELLEN)

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.

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.

ONE POT GERMAN MEATBALLS & POTATOES

Steps:

• Add 1 tbsp olive oil to a large pot or dutch oven, cook the diced onions & garlic 3-5 minutes.
• In a large bowl, combine the cooked onions and garlic, ground beef, ground pork, breadcrumbs, eggs, 1 tsp salt, 1 tsp black pepper, paprika and oregano.
• Use your hands to roll the mixture into approximately 24 golf ball sized meatballs.
• In the same pot you cooked the diced onions, add an additional tablespoon of olive oil, bring to medium-high heat and place the meatballs in the pot, brown on all sides, 3-5 minutes.
• Remove the meatballs from the pot and set aside.
• Keep the pot over medium-high heat.
• Add flour to the pot with the drippings from the meatballs.
• Scrape up all of the meatball drippings and combine with the flour.
• Stir in the beef broth and bring to a boil.
• Add the remaining ½ tsp kosher salt and ½ tsp black pepper.
• Add the capers, lemon juice, lemon zest and bay leaf.
• Stir to combine, then add the meatballs back into the pot with the potatoes.
• Cover, reduce heat to medium low and simmer for 45 minutes, or until potatoes are fork tender. Before serving, add the sour cream to the pot and stir into the sauce.
• Optionally top with fresh chopped parsley when serving.

KALLEH GONJESHKI (MEATBALLS AND POTATOES)

Steps:

• Position a rack in the center of the oven, and heat the oven to 425 degrees. Line a sheet pan with parchment paper.
• Place the meat in a large bowl and spread it out, creating a flat surface, to ensure the spices are evenly distributed. Sprinkle the salt, dried mint (if using), pepper and turmeric evenly over the meat. Add the grated onion and garlic, and mix everything well with your clean hands. Set a small bowl of warm water next to you, and wet your palms a little so the meat doesn't stick to your hands. Roll the meat mixture into 1 1/2-inch balls (the size of a sparrow's head), about 1 tablespoon of meat mixture per meatball. (You should have around 25 to 30 meatballs.) Place the meatballs on the prepared sheet pan, drizzle with the olive oil and bake until cooked through and slightly browned on top, about 20 minutes.
• Meanwhile, make the sauce: In a medium sauté pan or pot with a lid, heat the oil over medium-high, add the onion and cook, stirring occasionally, until golden brown, about 10 minutes. Sprinkle the onion with a little salt, reduce the heat to medium and add the garlic and turmeric. Cook for about 2 minutes, until the garlic and turmeric are fragrant.
• Add the potatoes, season with salt and pepper, stir, and cook for 2 minutes just to take the raw edge off. Push the potatoes to the sides and make a little space in the middle of the pot. Add the tomato paste to the oil in the center, stirring to cook off its raw taste and deepen the color, and taking care not to burn it, about 1 minute. Mix the tomato paste with the potatoes, add 1 1/2 cups of water, stir and bring to a gentle boil. Add the meatballs, reduce heat to medium-low, cover and simmer for 15 minutes.
• Taste the sauce and a potato, and adjust seasonings to your liking. Add the cinnamon, gently stir, cover and cook for another 5 minutes, until all the flavors have melded. You can add more water if you'd like a slightly thinner sauce.