How To make German Meatballs
3 tb Vegetable oil
1 lb All-purpose potatoes,
Scrubbed and sliced, about 3 1/2 cups
1/2 sm Head red cabbage, about
8 oz., cored and coarsely
Sliced 1 sm Onion, diced, about 1/2 cup
8 oz Lean ground veal
8 oz Lean ground pork
1 c Fresh bread crumbs
1/2 ts Grated lemon peel
2 tb Chopped fresh parsley
2 tb White wine
Worcestershire sauce Salt and black pepper,to Taste 2 ts All-purpose flour
1 tb Fresh lemon juice
1 tb Capers,drained
In 4 qt. saucepan over medium-high heat,heat 2 tbsp. oil;add potatoes,cabbage and onion;cook about 5 minutes until crisp- tender,stirring frequently.Add 1/2 cup water;cook,covered,10 minutes,stirring occasionally.Meanwhile,in large bowl,combine veal,pork,bread crumbs,grated lemon peel,1 tbsp.EACH:chopped parsley and Worcestershire sauce,salt and pepper;using hands or wooden spoon,blend well.Shape mixture into 1 1/2" balls.In 12" skillet over medium-high heat,heat 1 tbsp. oil;cook meatballs about 15 minutes,turning frequently until well browned on all sides.Using slotted spoon,remove meatballs to saucepan with cabbage mixture;keep warm.Stir flour into drippings in skillet;add lemon juice,remaining 1 tbsp. parsley and Worcestershire sauce and capers. Gradually,stir in 3/4 cup water;increase heat to high.Bring to boil;reduce heat to low;cook 1 minute.To serve:Pour mixture over meatball-cabbage mixture in saucepan;toss well.Spoon into serving bowl.Makes 4 servings.
How To make German Meatballs's Videos
Königsberger Klopse | German Meatballs
This recipe for classic Königsberger Klopse (German meatballs in a creamy white sauce with capers) is very easy to make but so delicious! You will love this German comfort food at its best!
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***** Helpful TOOLS and INGREDIENTS for making the Königsberger Klopse: *****
Capers:
Stainless steel pot:
Stainless steel whisk:
Stainless steel slotted spoon:
Strainer:
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Frikadellen - German Meatballs ✪ MyGerman.Recipes
German Meatballs (Hamburger) are a classic and a kind of it's own. It is a very common meat recipe that we eat on the go or with potatoes and a vegetable side like Kohlrabi. The Kohlrabi-Video is published in a separate video.
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How to make Swedish Meatballs | Homemade Ikea Meatballs
Juicy flavour-packed meatballs in that classic rich and creamy Swedish meatball sauce.
It makes such a great comforting dinner served with mashed potato and of course some lingonberry jam (although I've got some other suggestions if you can't find it).
Free printable recipe here:
Swedish Meatballs Ingredients:
Meatballs:
500 g (1lb)beef mince - ideally 20% fat
250 g (1/2 lb)pork mince
1 onion - finely chopped
1 clove of garlic - minced
4 tbsp panko breadcrumbs
1 medium egg
5 tbsp (75ml) full-fat milk
½ tsp salt
¼ tsp black pepper
¼ tsp white pepper
¼ tsp allspice
2 tbsp vegetable or olive oil
Sauce:
3 tbsp unsalted butter
3 tbsp plain - all-purpose flour
180 ml (3/4 cup) beef stock
120 ml (1/2 cup) vegetable stock
120 ml (1/2 cup) double (heavy) cream
2 tsp dark soy sauce
1 tsp Worcestershire sauce
1 tsp Dijon mustard
¼ tsp salt
To Serve:
Finely chopped fresh parsley
Creamy mashed potato
Lingonberry jam - or redcurrant jelly
Green veg – such as broccoli or green beans
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Konigsberger Klopse | German Meatballs in a Lemon Caper Cream sauce | Kravings
My recent trip to Germany inspires this meatball recipe. German food is simple, honest and full of flavor. Between drinking kegs of beer, they love their sausages and their meatballs.
This recipe is made with poached meatballs tossed is a delicious sour cream, mustard and caper sauce.
Königsberger Klopse: Top Gericht der Deutschen
Here are the ingredients and steps to make this recipe!
Ingredients
1 slice bread
¼ - ½ cup of milk
2 tbsps Butter
½ a cup of diced Onion
2 lbs ground Beef
1 whole Egg
2 tsps Dijon Mustard
½ tsp grated Nutmeg
1 tsp Salt
½ tsp freshly ground Pepper
½ cup roughly chopped Parsley
Sauce
1 litre Beef stock
3 Bay leaves & 6 Peppercorns
3 tbsps Butter
3 tbsps all purpose Flour
½ a cup Sour Cream
1 tbsp Lemon rind
Juice of ½ a Lemon
1 tsp Dijon Mustard
1 tsp of Capers
1 tsp of Salt and about ¼ tsp fresh cracked pepper
¼ tsp Nutmeg
¼ cup chopped Parsley
Process
Soak one slice of bread in the milk
Squeeze out all the excess milk and leave the bread aside
In a saute pan add the Butter and allow this to melt before adding the diced Onion
Allow this to sweat till it’s translucent
Remove and keep aside.
Add the ground beef, egg, Dijon Mustard, soaked bread some Nutmeg, Salt and freshly ground Pepper
Process this
Add the roughly chopped Parsley and lightly process again
Add in the onion that we sautéed earlier and mix well to combine with the meat
Using a wet hand to prevent sticking, grab a fistful of the meat and form into a meatball
Repeat this process till you’ve converted all the meat mixture to meatballs
You should get 7 big meatballs
Using the same saute pan, pour Beef stock and allow this to heat up
While this slowly comes to the boil, add in the Bay leaves 6 peppercorns
Use wet hands again to smooth out these meatballs before they are dropped into this hot stock
Allow these to cook on one side and then flip them over
Remove the stock into a jug and wipe the saute pan dry if necessary
Add the butter and allow this to melt
Follow this with 3 tbsps of all purpose flour and whisk this in a little bit at a time, making a roux
Now add the stock in slowly and keep whisking till it’s all combined
Once it comes to the boil, add the sour cream a little at a time and blend till smooth
Allow the sauce to boil so it can thicken
Add 1 tbsp of Lemon rind & the Lemon juice
Add the Dijon Mustard and Capers
Add Salt & Pepper
Add more Nutmeg and chopped Parsley
Carefully add the meatballs to the sauce
Gently fold the sauce over the meatballs
Here’s a tip before you dunk your meatballs in, if you think your sauce is too runny, just add some flour paste to thicken it and if it’s too thick, water it down with the leftover milk from the bread soaked earlier.
Serve this with boiled Potato wedges
Bookmark the recipe on my blog -
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An old german recipe: A forgotten recipe in my grandpa's notebook! A delicacy
An old german recipe: A forgotten recipe in my grandpa's notebook! A delicacy
Ingredients:
minced meat - 1 kg (2.2 lb)
potatoes - 200 g (7 oz)
carrot - 150 g (5.3 oz)
onion - 150 g (5.3 oz)
red bell pepper - 1 piece
dill and parsley - 20 g (0.7 oz)
garlic - 30 g (1 oz)
eggs - 2 pieces
salt - 10 g (0.35 oz)
black pepper - 5 g (0.18 oz)
red paprika - 5 g (0.18 oz)
Tray size 35 X 42 cm (14 x 16.6 in)
IN THE OVEN 180 °C (356 °F)/25 minutes
sugar - 10 g (0.35 oz)
vinegar - 5 ml (1 tsp)
olive oil - 30 ml (1 fl oz)
water - 30 ml (1 fl oz)
red onion - 1 piece
onion - 1 piece
dill and parsley - 20 g (0.7 oz)
pickled cabbage with carrot - 250 g (8.8 oz)
pickled cucumbers - 3 pieces
onion - 1 piece
olive oil - 30 ml (1 fl oz)
black pepper - 5 g (0.18 oz)
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German Meat Balls | Königsberger Klopse - the perfect German comfort food!
This recipe for German meatballs in a white sauce (with capers) also known as Königberger Klopse is very easy to make. Serve it with boiled potatoes or rice. Enjoy!
***** Full Recipe Here: *****
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???? Thank you so much for watching ???? *****
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