german meatballs

Hearty German Meatballs with Caraway Mushroom Cream Sauce is my idea of pure German comfort food. They&#x27;re easy to make and Wunderbar to eat!!

German Meatballs with Caraway Mushroom Cream Sauce

FOR THE MEATBALLS:

chuck

red onion

caraway seeds

heavy cream

mustard

Worcestershire sauce

breadcrumbs

garlic powder

salt

pepper

canola oil

butter

FOR THE CREAM SAUCE:

mushrooms (I used cremini (baby bella))

cream of mushroom soup

onion

beef stock

apple cider vinegar

sour cream (or plain Greek yogurt)

salt and pepper

chopped fresh parsley (for garnish if desired)

TO MAKE THE MEATBALLS:

Mix the first 10 meatball ingredients together in a large bowl.

Make golf ball size meatballs with the ground beef mixture.

Heat a large skillet over medium/high heat. Add the butter and oil and brown the meatballs on all sides. Remove the browned meatballs to a plate.

TO MAKE THE SAUCE:

Add the mushrooms and onions to the same skillet and saute for 3-4 minutes.

Add the beef stock, cream of mushroom soup, apple cider vinegar, caraway seeds, sour cream, and salt and pepper. Stir to combine.

Reduce the heat to low and add the meatballs back into the skillet turning them in the sauce coat.

Cover the skillet and simmer the meatballs in the sauce for 15 minutes on low.

To serve, spoon the sauce over the meatballs and garnish with chopped fresh parsley if desired.

Serve the meatballs over egg noodles, rice, or potatoes if desired. Or serve them as you would a meatball sandwich on a hoagie roll.

These delicious Königsberger Klopse are a classic German dish of tender meatballs in a delicate white sauce with capers.

Königsberger Klopse | German Meatballs in White Sauce with Capers

beef

breakfast roll, piece of baguette or other bread

onions

TBSP parsley

bouillon, stock,

TBSP flour

TBSP lemon juice

sour cream

tsp sugar

capers,

salt & pepper

Cut the stale bread into small cubes.

In a small bowl, combine about ½ cup of milk with the bread cubes to soak. Set aside.

Finely chop the onions and add them to a medium sized bowl.

Finely chop the parsley and add it to the same bowl.

Crack the egg right into the bowl.

When softened, take your hands to squeeze excess milk from the bread cubes and add them to the bowl.

Add the ground meat to the bowl. With your hands, mix all the ingredients until well combined.

Depending on your preference, with your hands form 8-16 meatballs.

Place them on a plate and set aside.

In a medium sized pot, heat up about 1 quart of bouillon or stock. When the bouillon is boiling, carefully add the meat balls, cover, and turn to a low simmer.

Simmer the meatballs for about 10 minutes or until done, turning them half way through.

With a slotted spoon, remove the meatballs from the pot, place on a plate and set aside.

Strain the cooking liquid through a strainer and reserve for the sauce.

Over medium-low heat, in the same or another medium sized pot, melt 2-3 tablespoons of butter. Add about 2-3 tablespoons of flour. With a wire whisk, combine the butter and flour well.

While stirring constantly, gradually add the reserved broth. Gently simmer to thicken the sauce.

Turn off the heat. Add 1 tablespoon of lemon juice, ½ cup of sour cream, 1 teaspoon of sugar, and season with salt and pepper.

Taste the sauce and adjust seasonings to your liking.

Transfer the meatballs to the pot with the sauce and heat gently over low heat.

For the classic pairing serve with boiled potatoes. You can also serve the meatballs over rice, pasta, dumplings, or your favorite side.

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German Meatballs with Caraway Mushr...

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Top 2 german meatballs recipes from across the web

The most viewed german meatballs recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

German Meatballs with Caraway Mushr...

Königsberger Klopse | German Meatba...

The most viewed german meatballs recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine