German Meatballs With Red Cabbage Recipes

GERMAN MEATBALLS WITH RED CABBAGE

Steps:

• 1. For meatballs, mix first 9 ingredients in bowl.
• 2. Shape into 16 meatballs.
• 3. Cook bacon in a large skillet until crisp.
• 4. Remove bacon with slotted spoon and set aside.
• 5. Brown meatballs in bacon drippings until browned on all sides.
• 6. Remove to a warm platter.
• 7. Add remaining ingredients to pan.
• 8. Heat to a boil, stirring frequently.
• 9. Add meatballs.
• 10. Simmer, covered for 30 minutes.
• 11. Spoon into serving bowls; sprinkle with reserved bacon.

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.

BAVARIAN MEATBALLS AND CABBAGE

Steps:

• In bowl, mix throughly beef, bread crumbs, egg, 1/4 tsp caraway and salt.
• Shape into 16 meatballs.
• In skillet, brown meatballs in the shortening, pour off fat.
• Blend soup, water, cream cheese and remaining caraway, add to skillet. Add celery and carrot to skillet.
• Cover and cook over low heat 5 minute.
• Add cabbage and green pepper, cook 15 minutes or until cabbage is tender. Stir occasionally.

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.