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German Meatballs Recipe
German Meatballs Recipe photo by Taste of Home

German Meatballs Recipe

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"THIS WAS one of our favorite main dishes. Since we raised our own pork and beef, the meat we used was 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."
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 turkey or beef
    X
    With Johnsonville Italian Sausage.

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  • 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 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 a thermometer reads 160°. Add water if necessary. Sprinkle with parsley. 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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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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