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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
   (4)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
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3 Star
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MY REVIEW
Reviewed Feb. 9, 2016

"so good, but like with most recipes I made changes to suit my taste and I like Bavarian kraut, But New Years diet says no sugar, so used reg. can of kraut, added caraway seed, 2 TBS Splenda, chopped onion and let the kraut sit for about 15 minutes before adding to the pan of meatballs and did drain the fat"

MY REVIEW
Reviewed Feb. 8, 2016

"Wow! Was a little skeptical about this one due to the seeming "lack" of seasonings in the meatballs but it is an AMAZING recipe! I always add a pinch of caraway seed to my kraut... and like another reviewer I didn't drain all the fat for extra flavor. I did have to add about 1/2 cup water but otherwise followed recipe to a T. Paired with a crusty bread and it was a perfect meal for a chilly winter night. And, my hubby actually thanked me 3 times for making it. Thanks for sharing... my German ancestors would be applauding this one as well. :)"

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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