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How To make Mom's German Meatballs
BARB DAY:
2 lb Ground beef
2 ts -Salt
1 t Celery seed whole
3 tb Catsup
1/2 md Onion :
small dice
-Flour -- 2 Eggs
1 tb Mustard seed
1/2 ts -Pepper
2 Garlic cloves -- sliced
-Boiling water -Fat; for cooking FOR SAUCE:
1 qt -Water
1 tb -Flour
1 tb Vinegar
1 t -Salt
-Water -- to make thin cream 1 c Catsup
4 tb Cornstartch
1 tb Sugar
-Pepper -- to taste
This is a bit of a task to prepare, but well worth the effort. The recipe was passed down for many generations in my husbands family who immigrated here from Russia (being Russian Jews) so, I have no idea why they called it 'German' meatballs, but a meatball by any other name...I guess! Put the garlic into a water glass and pour 2 T boiling water over it. Mash the garlic well, then add 2 T. more boiling water. Strain through a kitchen towel, saving the liquid only. Mix together all the ingredients, including garlic liquid then shape into balls about the size of a large egg. Roll the balls in the flour until well coated. Melt enough fat to make about 1/2" in a heavy skillet or cast iron cooking pot. Brown the meat balls in the fat. Remove the meatballs and pour off all but 4 T. of the fat. SAUCE: Add the qt. of water to the
reserved fat along with thecatsup. Make a paste of the sauce ingredients, stirring in the water to get a consistency of a thin cream. After the water-catsup mixture is warm, slowly add this mixture, stirring constantly to avoid lumping, until the mixture has been well absorbed into the liquid. Cook gently until the sauce is slightly thickened. Place meatball in the pan, or in an oven-proof roaster and make sure they are covered with the sauce. Cover pan and bake in hot oven for 1 hour. Serve with mashed potatoes. (My friends also love it with pasta or rice!)
How To make Mom's German Meatballs's Videos
KOTLETY - Mom's meatballs, Ukrainian family recipe.
Ingredients:
2 lb (900 g) minced pork and beef (50:50);
You can use just beef, but add some 3 1/2 oz (100 g) of pork fat in that case; you can use just pork as well.
1 egg
1 medium potato (2 1/2 oz (70 g)
1 medium onion (2 1/2 oz (70 g)
2 garlic cloves
2 pieces of white bread (about (2 1/2 oz (70 g))
some 3 1/2 fl oz (100 ml) of milk for soaking bread
salt
black pepper
sunflower oil for frying - some 3 1/2 fl oz (100 ml)
bayleaf, few black peppercorns, 1-2 Jamaica pepper
Königsberger Klopse - Authentic German Recipe
#germanrecipes #germanfood
One of my all-time favorite meals is Königsberger Klopse. This dish holds a special place in my heart. It reminds me of the family dinners with my mom and Oma who needed to leave Königsberg during the second world war.
Königsberg was a beautiful, historic German Prussian city that became Kaliningrad after the second world war.
The sweet-and-sour creamy sauce is the highlight of this dish; the flavor is unlike anything else and so delicious.
You can find the printable recipe here:
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KÖNIGSBERGER KLOPSE original recipe of German meatballs made in Italy
How to cook Königsberger Klopse, the traditional German meatballs in white sauce, the authentic way, but using Italian ingredients
This dish is part of my series of international food inspirations – today from Germany. I decided to prepare one of the most typical German dishes: Königsberger Klopse, which is basically meatballs made of minced beef and various spices in a white sauce (attention my American friends – this is not Alfredo sauce!). It is typically served with boiled potatoes.
To be precise this dish originates from Königsberg – today called Kaliningrad – which is based in Russia since end of World War II. Today it is still widely known and appreciated across all over Germany.
I want to give this dish a very slight Italian touch by adding a few homegrown Italian herbs, and of course, by using 100% Italian ingredients.
Thanks for watching the video and enjoy re-cooking it. If you follow the entire video recipe, it should not be too difficult.
Ingredients for 4 hungry people:
500 g of minced beef
2 eggs
1 small bread
1/2 yellow onion or shallot (optional)
muscat nuts
mustard
50 g of flour 00 type
50 g of fine breadcrumbs
50 g of butter
100 ml of cream
400 ml of milk
1 glass of capers
1/2 lemon
salt
pepper
a little bit oof sugar
a bunch of coriander
800 g of potatoes
Copyright by Marco Dilenge
#konigsbergerklopse #königsbergerklopse #germanmeatballs
Authentic German meatballs wrap with cabbage Cooked by my hubby
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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Meatball Stew With A German Twist
There are 16 good size meatball in the stew (2 per serving) so I was able to get four meals from the pack of ground chuck. One was for lunch today, one for lunch tomorrow and two were frozen for later use maybe a month from now.
Using pumpernickel bread crumbs, ground nutmeg and ground clove gave these meatballs a German taste.
Thanks for watching.
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