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German Meatballs Recipe
German Meatballs Recipe photo by Taste of Home

German Meatballs Recipe

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This is one of our favorite main dishes. Since 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
TOTAL TIME: Prep: 20 min. Cook: 25 min.
MAKES:6 servings
TOTAL TIME: Prep: 20 min. Cook: 25 min.
MAKES: 6 servings

Ingredients

  • 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 milk
  • 2 to 3 tablespoons vegetable oil
  • 1 can (27 ounces) sauerkraut, undrained
  • 1/3 to 1/2 cup water, optional
  • Additional snipped parsley

Nutritional Facts

1 serving (3 each) equals 376 calories, 22 g fat (7 g saturated fat), 114 mg cholesterol, 1,636 mg sodium, 18 g carbohydrate, 4 g fiber, 27 g protein.

Directions

  1. 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.
    Yield: 6 servings.
Originally published as German Meatballs in Reminisce January/February 1993, p47

Nutritional Facts

1 serving (3 each) equals 376 calories, 22 g fat (7 g saturated fat), 114 mg cholesterol, 1,636 mg sodium, 18 g carbohydrate, 4 g fiber, 27 g protein.

Reviews for German Meatballs

AVERAGE RATING
   (2)
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MY REVIEW
Reviewed Oct. 6, 2014

"I added the sauerkraut in the meat mixture before cooking and my husband and I loved every bit. I will be making this recipe again. I also couldn't find plain ground pork and I used Italian sausage so yummy."

MY REVIEW
Reviewed Oct. 24, 2009

"This may be my husbands favorite dish. This is easy and oh so good! We don't drain the fat for extra flavor, but otherwise don't change a thing."

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