German Meatballs
German Meatballs might be just the main course you are searching for. One portion of this dish contains around 24g of protein, 30g of fat, and a total of 439 calories. For $1.48 per serving, this recipe covers 21% of your daily requirements of vitamins and minerals. This recipe serves 6. From preparation to the plate, this recipe takes roughly 45 minutes. 2098 people were impressed by this recipe. Head to the store and pick up worcestershire sauce, fresh parsley, egg, and a few other things to make it today. It is brought to you by Taste of Home. It is a rather cheap recipe for fans of European food. Taking all factors into account, this recipe earns a spoonacular score of 46%, which is pretty good. Try German Meatballs, German Meatballs, and German Meatballs and Gravy for similar recipes.
Servings: 6
Preparation duration: 20 minutes
Cooking duration: 25 minutes
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
Equipment:
bowl
frying pan
microwave
Cooking instruction summary:
Directions 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 window._taboola = window._taboola || []; _taboola.push({ mode: 'thumbnails-i', container: 'taboola-native-stream-thumbnails', placement: 'Native Stream Thumbnails Redesign', target_type: 'mix' });
Step by step:
1. In a bowl, combine first 10 ingredients; shape into 18 meatballs, 2 in. each.
2. Heat the oil in a skillet; brown the meatballs.
3. 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.
Nutrition Information:
covered percent of daily need
