GERMAN MEATBALLS (FRIKADELLEN)
These authentic German meatballs - also known as Frikadellen - are so easy to make. Made with minced meat, egg, breadcrumbs, and a little bit of onion, these classic meatballs are served with mustard as a side dish or as a meal itself!
Provided by Recipes From Europe
Categories Dinner
Time 30m
Number Of Ingredients 10
Steps:
- Add the ground meat, diced onion, cracked egg, breadcrumbs, mustard, paprika, salt, and pepper to a bowl.
- Mix everything together for a few minutes with your clean hands until the ingredients are thoroughly mixed and stay together when you form a rough ball in your hand. The consistency is important to stop the meatballs from falling apart later. If the mixture feels too wet/sticky, add a few more breadcrumbs.
- Form approximately 8 meatballs that are slightly smaller than the size of your palm. Slightly flatten off the top and the bottom of the meatball so that they are not a fully rounded ball. Make sure that the meatballs are roughly the same size so that they'll be done frying at the same time.
- Heat approximately 1-2 tablespoons of butter (depending on your pan size) in a large frying pan. Once the butter is melted and hot, add (some) of the meatballs and fry them on medium-low heat for approximately 7-10 minutes until the bottom is browned.
- Then flip the meatballs over and fry them from the other side. Remove them from the heat once the meatballs are fully cooked through.
- These meatballs can be served with many different side dishes. Classic choices are potato and pasta salad, mashed potatoes with gravy, fried potatoes, or a simple slice of bread and mustard.
Nutrition Facts : ServingSize 1 g, Calories 177 kcal, Carbohydrate 4 g, Protein 11 g, Fat 12 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 61 mg, Sodium 383 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 6 g
GERMAN MEATBALLS
This is one of our favorite main dishes. Because 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
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- 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.
Nutrition Facts : Calories 376 calories, Fat 22g fat (7g saturated fat), Cholesterol 114mg cholesterol, Sodium 1636mg sodium, Carbohydrate 18g carbohydrate (3g sugars, Fiber 4g fiber), Protein 27g protein.
ONE POT GERMAN MEATBALLS & POTATOES
In one pot, create a delicious meal of German meatballs and potatoes in a creamy white caper sauce, incredibly flavorful and an easy dinner recipe!
Provided by Whitney Bond
Categories Main Course
Time 1h15m
Number Of Ingredients 20
Steps:
- Add 1 tbsp olive oil to a large pot or dutch oven, cook the diced onions & garlic 3-5 minutes.
- In a large bowl, combine the cooked onions and garlic, ground beef, ground pork, breadcrumbs, eggs, 1 tsp salt, 1 tsp black pepper, paprika and oregano.
- Use your hands to roll the mixture into approximately 24 golf ball sized meatballs.
- In the same pot you cooked the diced onions, add an additional tablespoon of olive oil, bring to medium-high heat and place the meatballs in the pot, brown on all sides, 3-5 minutes.
- Remove the meatballs from the pot and set aside.
- Keep the pot over medium-high heat.
- Add flour to the pot with the drippings from the meatballs.
- Scrape up all of the meatball drippings and combine with the flour.
- Stir in the beef broth and bring to a boil.
- Add the remaining ½ tsp kosher salt and ½ tsp black pepper.
- Add the capers, lemon juice, lemon zest and bay leaf.
- Stir to combine, then add the meatballs back into the pot with the potatoes.
- Cover, reduce heat to medium low and simmer for 45 minutes, or until potatoes are fork tender. Before serving, add the sour cream to the pot and stir into the sauce.
- Optionally top with fresh chopped parsley when serving.
Nutrition Facts : ServingSize 6 g, Calories 669 kcal, Carbohydrate 29 g, Protein 34 g, Fat 46 g, SaturatedFat 18 g, Cholesterol 183 mg, Sodium 1861 mg, Fiber 3 g, Sugar 4 g
KALLEH GONJESHKI (MEATBALLS AND POTATOES)
Kalleh gonjeshki is a comforting and nostalgic Iranian dish that, at its core, is a simple preparation of meatballs and potatoes simmered in a tomatoey sauce. Kalleh gonjeshki means "sparrow's head" in Persian, and the name is a reference to the size of the meatballs. Every family has its own version of this childhood favorite, and the dish hits the spot on cooler evenings. Don't replace the dried mint in the meatball mixture with fresh mint, as the dried mint contributes earthier notes and provides more flavor and fragrance. To cut down on time and pans, the meatballs are first baked in the oven, but you can also pan-fry them on the stovetop if you like. Kalleh gonjsheki is served with a side of bread, but you can also serve it alongside rice.
Provided by Naz Deravian
Categories meatballs
Time 50m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Position a rack in the center of the oven, and heat the oven to 425 degrees. Line a sheet pan with parchment paper.
- Place the meat in a large bowl and spread it out, creating a flat surface, to ensure the spices are evenly distributed. Sprinkle the salt, dried mint (if using), pepper and turmeric evenly over the meat. Add the grated onion and garlic, and mix everything well with your clean hands. Set a small bowl of warm water next to you, and wet your palms a little so the meat doesn't stick to your hands. Roll the meat mixture into 1 1/2-inch balls (the size of a sparrow's head), about 1 tablespoon of meat mixture per meatball. (You should have around 25 to 30 meatballs.) Place the meatballs on the prepared sheet pan, drizzle with the olive oil and bake until cooked through and slightly browned on top, about 20 minutes.
- Meanwhile, make the sauce: In a medium sauté pan or pot with a lid, heat the oil over medium-high, add the onion and cook, stirring occasionally, until golden brown, about 10 minutes. Sprinkle the onion with a little salt, reduce the heat to medium and add the garlic and turmeric. Cook for about 2 minutes, until the garlic and turmeric are fragrant.
- Add the potatoes, season with salt and pepper, stir, and cook for 2 minutes just to take the raw edge off. Push the potatoes to the sides and make a little space in the middle of the pot. Add the tomato paste to the oil in the center, stirring to cook off its raw taste and deepen the color, and taking care not to burn it, about 1 minute. Mix the tomato paste with the potatoes, add 1 1/2 cups of water, stir and bring to a gentle boil. Add the meatballs, reduce heat to medium-low, cover and simmer for 15 minutes.
- Taste the sauce and a potato, and adjust seasonings to your liking. Add the cinnamon, gently stir, cover and cook for another 5 minutes, until all the flavors have melded. You can add more water if you'd like a slightly thinner sauce.
ONE-POT MEATBALLS AND SAUCE
Made with equal parts ground beef (for flavor) and pork (for fat), these meatballs use a time-saving technique involving softening bread crumbs in an egg-ricotta mixture. This keeps them impossibly light and fluffy while forgoing the usual step of soaking bread in milk, which many meatball recipes require. Aside from leaving you one pot fewer to clean, making your tomato sauce in the same dish you've seared your meatballs in means you can take advantage of the flavorful bits left behind. Serve these however you see fit (this recipe makes enough sauce to dress four portions of spaghetti), but know that eating them out of the pot with a hunk of bread is also an option.
Provided by Alison Roman
Categories meatballs, main course
Time 1h15m
Yield 4 servings (about 12 meatballs)
Number Of Ingredients 15
Steps:
- In a large bowl, combine the eggs, parsley, ricotta, Parmesan, bread crumbs, 2 of the chopped garlic cloves, 1 teaspoon kosher salt and ½ teaspoon crushed red pepper flakes. Mix well and let sit for a few minutes to soften the bread crumbs.
- Add the beef and pork and season with black pepper. Using your hands, gently mix well to evenly incorporate ricotta mixture into the meat, while taking care not to overmix (or meatballs will become dense). Form the meat mixture into rounds slightly larger than a golf ball, about 2 ounces each. Be careful not to pack them too tightly; roll them just so they barely hold together.
- Heat oil in a large Dutch oven over medium heat. Working in batches, add a few balls at a time, taking care not to crowd the pot. Using tongs, gently rotate the balls every so often to encourage them to keep their rounded shape. Cook until evenly browned on all sides, 6 to 8 minutes per batch. Transfer meatballs to a large plate and set aside. Repeat with remaining balls.
- Once all the meatballs are browned, drain all but 2 tablespoons of fat from the pot, leaving all the good browned bits behind. Return pot to medium heat and add onion and remaining 2 garlic cloves. Season with salt and pepper and cook, stirring frequently until onion is totally softened and translucent (but not browned), about 5 to 8 minutes.
- Add tomatoes and a pinch of crushed red pepper flakes, if you like. Fill tomato can with water, swirling to get all the remaining bits of tomato, and add to pot, using just enough to thin the sauce without making it overly watery. Season with salt and pepper. Use this tomato can to hold your spoon or spatula while you cook.
- Simmer the sauce for about 10 minutes, just until the flavors meld and sauce has thickened a bit. Using tongs, return meatballs to the pot, nestling them into the sauce. Scatter basil over and place a lid on the pot. Reduce heat to low and let simmer for 20 to 25 minutes, until meatballs are cooked through.
- Serve meatballs on their own, or over garlic bread or spaghetti.
Nutrition Facts : @context http, Calories 573, UnsaturatedFat 21 grams, Carbohydrate 25 grams, Fat 39 grams, Fiber 5 grams, Protein 33 grams, SaturatedFat 14 grams, Sodium 977 milligrams, Sugar 11 grams, TransFat 1 gram
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- In a large bowl, combine the onions, ground beef, ground pork, breadcrumbs, salt, pepper, parsley, Worcestershire sauce, egg and milk. Form the mixture into 2-inch meatballs. Set aside.
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