Kummel Klops German Meatballs Recipes

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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.

KLOPS: KOSHER JEWISH MEATBALLS



Klops: Kosher Jewish Meatballs image

My grandmother was my babysitter when I was growing up. There was nothing more special than going to her house, opening the door, and smelling klops cooking! This is my favorite food and when my grandmother made it, it was seconds and thirds all-around the table!

Provided by Victoria Stephans

Categories     Other Main Dishes

Number Of Ingredients 16

2 lb ground beef or turkey
2 eggs, beaten
1/2 c breadcrumbs
1 Tbsp paprika
3 scallions, chopped fine
1 tsp salt
pepper to taste
THE SAUCE:
1 medium onion, chopped
3 cloves garlic, chopped
3 medium tomatoes, chopped
1/2 c tomato paste
1 c dry red wine
1 sprig(s) fresh rosemary, or 1/2 teaspoon dried.
1 tsp salt
pepper

Steps:

  • 1. Mix the ingredients for the klops well. Set the meat aside, covered, for the flavors to start integrating while you make the sauce.
  • 2. In a medium pan, sauté the onion in a little oil till golden. Add the garlic and tomatoes; cook 10 minutes or so till everything is very soft. Add the tomato paste, wine, rosemary, salt and pepper to taste. You should have a thick sauce. Simmer it a few minutes longer.
  • 3. Wet your hands and form big, flat, plump patties. Place them in the crock pot, and when you run out of room, make a second layer on top.
  • 4. Tip the hot sauce over the klops and cook for 4 hours on low. One hour on high works well too. Serve with crisp-skinned potatoes or for comfort, mashed potatoes. And to balance, a leafy salad.
  • 5. Ess gezundterheit!

GERMAN MEATBALLS, KöNIGSBERGER KLOPSE



German Meatballs, Königsberger Klopse image

This is a comforting, mellow dish that has just enough zing in it from the capers, anchovies, lemon zest and sour cream to keep everything interesting. I normally use wild pig for these meatballs, but if you are not a hunter, go for ground veal -- if you can find humanely raised veal -- or ground pork.

Provided by Hank Shaw

Categories     Main Course

Time 1h5m

Number Of Ingredients 19

1 cup minced onion
2 tablespoons unsalted butter
1 teaspoon salt
1 1/2 pounds ground boar, (veal or pork)
2/3 cup breadcrumbs
2 teaspoons anchovy paste or 5 anchovies, (mashed)
1 teaspoon Worcestershire sauce
Zest of a lemon
1 tablespoon chopped parsley
1/2 teaspoon white or black pepper
2 eggs
1 quart duck, (beef or veggie broth)
3 tablespoons unsalted butter
1/2 cup minced onion
3 tablespoons flour
2 tablespoons capers
2 tablespoons parsley
2-4 tablespoons sour cream
Salt and black pepper to taste

Steps:

  • Heat the 2 tablespoons butter in a small frying pan and cook the cup of onions over medium heat until they are soft. Do not brown them. Sprinkle a little salt over the onions as they cook. When they are translucent and soft, remove from the pan and set aside to cool.
  • Once the onions are cool, mix all the meatball ingredients together in a bowl. Form into small meatballs with a teaspoon. You can make them bigger, but a heaping teaspoon makes a nice size.
  • Heat the broth in pot large enough to fit all your meatballs. A wide, deep saute pan with a lid is a good choice. Once the broth is simmering, turn the heat down to as low as it will go and add the meatballs carefully. If they're not all submerged in the broth it will be OK. Cover the pot and let the meatballs cook gently for 25 minutes. Carefully remove them and set them aside.
  • Pour out the broth and save it. Wipe the pan with a paper towel and set it back on the heat. Add the 3 tablespoons butter and turn the heat to medium-high. Cook the onions until they're translucent. Don't brown them. Add the flour and mix well. Cook this over medium heat, stirring often, until everything is the color or coffee-with-cream. Add the hot broth a little at a time, stirring constantly. Keep adding it until you have a sauce the consistency of thin gravy -- not as thick as Thanksgiving gravy, not thin like soup. You probably will not need the whole quart.
  • Return the meatballs to the sauce and add the capers. Heat through on low heat, then add the parsley.
  • Serve with the sour cream at the table. Have people mix it in when they eat. This will prevent the cream from curdling and will let people make the dish as creamy as they want. Grind black pepper over everything and eat!

Nutrition Facts : Calories 753 kcal, Carbohydrate 25 g, Protein 37 g, Fat 55 g, SaturatedFat 24 g, Cholesterol 248 mg, Sodium 1952 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving

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

KUMMEL KLOPS (GERMAN MEATBALLS)



Kummel Klops (German Meatballs) image

October reminds me of "Oktoberfest" which reminds me of this recipe. Years ago, when my oldest son was in high school, his German class had a celebration and each student was to bring a "German dish" to share with the class. My son surfed the net and chose this one. He made it for his class (with my help, of course) and everyone enjoyed it with some of the students actually asking him for the recipe. I am not sure of its authenticity but we liked it and still make it today when he comes home on leave for a visit.

Provided by ugogirl

Categories     One Dish Meal

Time 1h

Yield 6 serving(s)

Number Of Ingredients 13

1 lb ground beef
salt and pepper, to taste
1/2 teaspoon poultry seasoning
1/4 teaspoon dried dill
1/4 cup fine dry breadcrumb
1/4 cup milk
1 tablespoon chopped parsley
1 egg, slightly beaten
1 (14 ounce) can beef broth
1 (4 ounce) can sliced mushrooms, drained
1/2 cup chopped onion
1 cup sour cream
1 tablespoon flour

Steps:

  • Mix together ground beef, salt and pepper, poultry seasoning, dill, breadcrumbs, milk, parsley and egg. Shape into 24 meatballs.
  • Brown slowly, in a large skillet, turning frequently. Add broth, mushrooms and onions. Cover, and simmer for 30 minutes.
  • Take out the meatballs. Blend together the sour cream and flour. Stir into the broth. Add back the meatballs and stir, bringing just to a boil and cook for 5 minutes more.
  • Serve over German dumplings, noodles or mashed potatoes.

Nutrition Facts : Calories 292.3, Fat 20.6, SaturatedFat 9.5, Cholesterol 103.8, Sodium 378.4, Carbohydrate 7.9, Fiber 0.7, Sugar 2.6, Protein 18.5

KONIGSBERGER KLOPSE (GERMAN MEATBALLS)



Konigsberger Klopse (German Meatballs) image

Provided by Craig Claiborne

Categories     dinner, weekday, main course

Time 45m

Yield 4 servings

Number Of Ingredients 16

1 pound ground veal
Freshly ground pepper to taste
4 teaspoons butter
1/2 cup finely chopped onion
1 teaspoon finely minced garlic
1/2 cup fine fresh bread crumbs
2 tablespoons finely chopped parsley
2 tablespoons finely chopped chives
1/8 teaspoon freshly grated nutmeg
1 1/2 tablespoons flour
1 1/2 cups unsalted beef or chicken broth
1/4 cup white wine, preferably Rhine or Moselle
1/4 cup sour cream
1 egg yolk
Juice of 1/2 lemon
1/4 cup chopped, cored, seeded hot cherry peppers without salt

Steps:

  • Put veal in mixing bowl. Add pepper to taste.
  • Heat 1 teaspoon of butter in saucepan and add onion and garlic. Cook, stirring, until wilted. Add mixture to veal. Add bread crumbs, parsley, chives and nutmeg. Shape mixture into 28 balls of equal size.
  • Heat remaining butter in saucepan and add flour, stirring with wire whisk. When blended and smooth, add broth and wine, stirring rapidly with whisk. Add meatballs to simmering sauce. Stir gently from time to time so they cook evenly, about 25 minutes.
  • Beat sour cream with the egg yolk and lemon juice. Beat in a little of hot sauce. Add mixture to meatballs. Add the cherry peppers. Heat briefly without boiling. If mixture boils, sauce may curdle. Serve hot with mashed potatoes or rice.

Nutrition Facts : @context http, Calories 422, UnsaturatedFat 12 grams, Carbohydrate 20 grams, Fat 24 grams, Fiber 2 grams, Protein 27 grams, SaturatedFat 11 grams, Sodium 358 milligrams, Sugar 4 grams, TransFat 1 gram

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