Bavarian 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.

SLOW-COOKER BAVARIAN COCKTAIL MEATBALLS



Slow-Cooker Bavarian Cocktail Meatballs image

Take a tip from the hofbrau: beer is a great way to flavor meat, as in these ultra-easy appetizers using frozen meatballs.

Provided by By Betty Crocker Kitchens

Categories     Appetizer

Time 6h5m

Yield 16

Number Of Ingredients 5

2 (1-lb.) pkg. (about 64) frozen cooked meatballs, thawed
1 medium onion, sliced
1/4 cup firmly packed brown sugar
3 tablespoons beefy onion soup mix (from 2.2-oz. pkg.)
1 (12-oz.) can beer

Steps:

  • In 3 or 3 1/2-quart slow cooker, combine meatballs and onion. Sprinkle brown sugar and soup mix over beef and onion. Pour beer over top.
  • Cover; cook on Low setting for 5 to 6 hours.
  • Just before serving, gently stir mixture to coat meatballs with sauce. Serve with toothpicks. Meatballs can be held on Low setting for up to 1 hour.

Nutrition Facts : Calories 185, Carbohydrate 12 g, Cholesterol 60 mg, Fat 1/2, Fiber 0 g, Protein 12 g, SaturatedFat 4 g, ServingSize 1/16 of Recipe, Sodium 450 mg, Sugar 5 g

KöNIGSBERGER KLOPSE



Königsberger Klopse image

The Prussian speciality become famous all over the world thanks to the unique flavor and richness of the special sauce.

Provided by Angela Schofield

Categories     Main Course

Time 30m

Number Of Ingredients 23

2 1/2 lbs. ground veal or beef
2 stale rolls
1 cup milk or water
1 large onion
2 eggs
4 tbsp. bread crumbs
1 tbsp. coarse Kosher salt
½ tsp. black pepper
1/4 tsp. to 1/2 tsp. anchovy paste
5 quarts water or beef broth
1 tbsp. coarse Kosher salt
3 bay leaves
7 whole all spice
3 medium onions
8 tbsp butter
4 tbsp flour
1.5 tbsp. sugar
3 tbsp. white wine vinegar
1 tsp. lemon juice
3/4 cup heavy whipping cream
2 tbsp. capers (from a jar)
3 egg yolks
salt & pepper to taste

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.

Nutrition Facts : ServingSize 1 Portion

GERMAN MEATBALLS



German Meatballs image

I got this recipe from a man from Germany, he was a patient of mine that I was working with in rehabilitation. Not sure if this is truly a German recipe or his take on one. Note: He didn't suggest a sauce, but I recommend using a can of cream of mushroom soup (with 1/2 or more can of water) and 1/2 cup sour cream and then seasoning with salt, pepper and any other seasoning of choice, and then serving it over noodles or rice.

Provided by diner524

Categories     Meat

Time 22m

Yield 4-6 serving(s)

Number Of Ingredients 11

1 lb hamburger
1 teaspoon salt
1 teaspoon pepper
1 teaspoon paprika
1 garlic clove, minced
1 teaspoon onion, minced
1/4 cup oatmeal (he says one handful)
1 egg (mixed with half a shell of water)
1/4 lb bacon, cooked and crumbled
1/2 cup breadcrumbs
1/4 cup oil

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.

Nutrition Facts : Calories 561.6, Fat 41.7, SaturatedFat 11.6, Cholesterol 141.9, Sodium 1010.3, Carbohydrate 14.4, Fiber 1.5, Sugar 1, Protein 31

BAVARIAN MEATBALLS



Bavarian Meatballs image

GINGERSNAPS and mushrooms give these tender meatballs a special old-world flavor. The recipe was handed down from my husband's family several years ago. I love to cook and found that this was an easy recipe to double and share with friends. The meatballs can also be frozen for a convenient meal at a later time. -Gusty Crum, Dover, Ohio

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 2 servings.

Number Of Ingredients 13

2 tablespoons chopped onion
1 teaspoon butter
3/4 cup soft bread crumbs
1 tablespoon milk
1/2 teaspoon prepared mustard
1/2 teaspoon salt
Dash pepper
1/2 pound ground beef
1 can (4 ounces) mushroom stems and pieces, undrained
2 gingersnaps, coarsely crushed
2 tablespoons water
1 tablespoon brown sugar
1/2 teaspoon beef bouillon granules

Steps:

  • In a large skillet, saute onion in butter until tender. Transfer to a large bowl; add bread crumbs, milk, mustard, salt and pepper. Crumble beef over mixture and mix well. Shape into six meatballs; place in a greased 1-qt. baking dish. , Preheat oven to 350°. In a small saucepan, combine mushrooms, gingersnap crumbs, water, brown sugar and bouillon. Cook and stir over low heat for 2-3 minutes or until thickened. , Pour over meatballs. Cover and bake 25 minutes or until meat is no longer pink.

Nutrition Facts : Calories 364 calories, Fat 17g fat (7g saturated fat), Cholesterol 82mg cholesterol, Sodium 1225mg sodium, Carbohydrate 24g carbohydrate (11g sugars, Fiber 2g fiber), Protein 26g protein.

GERMAN MEATBALLS WITH SAUERKRAUT



German Meatballs with Sauerkraut image

The original version of this recipe came from A Taste of Country cookbook. Prep time includes setting time for meatballs to chill.

Provided by Toby Jermain

Categories     Meat

Time 2h15m

Yield 6 serving(s)

Number Of Ingredients 16

1 1/4 lbs lean ground beef
1/2 lb ground pork
1/2 cup finely chopped onion
3/4 cup fine dry breadcrumb
3 tablespoons finely chopped parsley
1 1/2 teaspoons salt
1/4 teaspoon fresh ground black pepper (more to taste)
1 teaspoon garlic granules
2 teaspoons Worcestershire sauce
1 egg, beaten
1/2 cup milk
2 -3 tablespoons extra virgin olive oil
1 (32 ounce) jar sauerkraut, undrained,not canned if avoidable
water or white wine, as needed
additional chopped parsley (to garnish) (optional)
hot buttered boiled potato, as accompaniment

Steps:

  • In a mixing bowl, combine ground beef and pork, onion, breadcrumbs, parsley, salt, pepper, garlic, Worcestershire, egg, and milk.
  • Shape into 1½" to 2" meatballs, and chill until set.
  • Heat the oil in a large skillet, and brown the meatballs on all sides.
  • Remove meatballs, and drain fat from pan, leaving browned bits in bottom.
  • Add sauerkraut and juice to skillet, and top with meatballs.
  • Cover and simmer for 15-20 minutes or until meatballs are done.
  • Add water or wine if necessary to keep sauerkraut moist.
  • Sprinkle with parsley for garnish.
  • Serve with buttered boiled potatoes.

Nutrition Facts : Calories 436.6, Fat 24.4, SaturatedFat 8.3, Cholesterol 135.1, Sodium 1863.3, Carbohydrate 19.8, Fiber 4.9, Sugar 4.6, Protein 33.9

BAVARIAN STYLE MEATBALLS



Bavarian Style Meatballs image

These are very good, and very easy; the meatballs are made in cooked in a slow cooker. I sometimes like to add a can of chunk pineapple when I make them, and then I substitute pineapple juice for the water.

Provided by Ter Denlinger

Categories     Appetizers and Snacks     Meat and Poultry     Meatball Appetizer Recipes

Time 4h5m

Yield 7

Number Of Ingredients 6

12 fluid ounces tomato-based chili sauce
1 (16 ounce) can whole cranberry sauce
27 ounces Bavarian-style sauerkraut, undrained
1 cup water
1 cup packed brown sugar
1 (16 ounce) package frozen meatballs

Steps:

  • In a medium size mixing bowl, combine chili sauce, cranberry sauce, sauerkraut, water, and brown sugar. Mix well. Pour sauce and meatballs in a slow cooker, stir.
  • Cook, covered, at a medium temperature for 4 hours. Stir occasionally to coat meatballs.

Nutrition Facts : Calories 494.4 calories, Carbohydrate 76.7 g, Cholesterol 49.5 mg, Fat 17.1 g, Fiber 6 g, Protein 11.5 g, SaturatedFat 7.7 g, Sodium 1953.5 mg, Sugar 54.2 g

SLOW COOKER BAVARIAN MEATBALL SANDWICH RECIPE



Slow Cooker Bavarian Meatball Sandwich Recipe image

These slow cooker meatball sandwiches are so easy and delicious

Provided by Contributor

Categories     Main Course

Time 4h5m

Number Of Ingredients 7

32 ounces Frozen Italian meatballs
½ cup diced onion
¼ cup brown sugar
1 envelope onion soup mix
12 ounces coca cola
12 buns (split)
3 cups shredded Swiss Cheese

Steps:

  • In a crockpot combine meatballs, onion, brown sugar, soup mix and Coke. Cover and cook on low for 3.5 to 4.5 hours or until heated through.
  • Place meatballs on each bun bottom and sprinkle with 1/4 C shredded cheese. Place on baking sheets and broil for 2 minutes or until cheese is melted. Replace bun tops and serve!

Nutrition Facts : Calories 690 kcal, Carbohydrate 49 g, Protein 37 g, Fat 38 g, SaturatedFat 17 g, Cholesterol 119 mg, Sodium 866 mg, Fiber 2 g, Sugar 16 g, ServingSize 1 serving

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