Crisp German Meatballs Recipes

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.

CRISP GERMAN MEATBALLS

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.

CRISPY MEATBALLS

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.