Move to the side, German sausages, because German meatballs are about to have their moment in the sun, ideally with a mound of sauerkraut, a pile of mashed potatoes and maybe some apple sauce or cranberry jam? There are myriad ways to enjoy the German meatball, from a main dish to a part of a soup to a side to an app you pass around at a party.
Another fact is that this German meatball recipe is so easy to follow that you’ll be looking for every occasion at which these meatballs will be a fit. Might we recommend tailgate parties, holiday gatherings, and random weeknights, too? There’s really never a wrong time for a great meatball, so let’s get cooking.
German Meatball Ingredients
- Ground beef:Â Use a full pound of ground beef here to ensure you get plenty of these delightful meatballs.
- Ground pork:Â A 2:1 ratio of ground beef to ground pork is ideal for flavor and texture in these meatballs.
- Onion: Make sure to chop the onion very finely so it permeates the meatballs with flavor.
- Bread crumbs:Â This is the place for fine, dry breadcrumbs, not panko bread crumbs, FYI.
- Fresh parsley: Snipped parsley means that the stems have been removed from the herb before the chopping. This step is highly recommended for meatballs, where texture is almost as important as flavor.
- Salt:Â Ah, salt, don’t leave home without it. Or do, actually, but don’t forget it in the kitchen.
- Pepper:Â As welcome as salt is in many recipes, black pepper is critical here.
- Worcestershire sauce:Â A flavor force multiplier, Worcestershire sauce is the secret sauce, as it were, to these German meatballs.
- Egg: You’ll need a large egg, beaten until its whites and yolk are combined.
- Milk:Â Go with 2% milk if you have it for the right consistency.
- Vegetable oil:Â Use two to three tablespoons of a vegetable or a canola oil.
- Sauerkraut: Make sure the sauerkraut is undrained and be generous with it.
- Water: Water is actually optional; use it only if things seem to dry out.
- Additional snipped parsley:Â This topping of fresh parsley is optional but adds some flavor and a lot of looks.
Directions
Step 1: Make the meatballs
Combine the beef, pork, onion, breadcrumbs, snipped parsley, salt, pepper, Worcestershire sauce, egg, and milk in a bowl. Shape these mixed ingredients into approximately 18 German meatballs, each measuring 2 inches across. Heat the oil in a skillet and brown the meatballs. Then, remove the meatballs and drain the fat from the pan. Spoon the sauerkraut into the same skillet and top it with the meatballs, nestling them into the sauerkraut. Cover the pan and simmer for 15 to 20 minutes, or until meatballs are cooked, adding water if necessary. Sprinkle with parsley.
German Meatball Variations
- Skip the Pork:Â No pork on hand or just not a fan of pork? No problem! Replace it with another 1/2Â pound of ground beef or, better yet, ground turkey, and follow the recipe as-is.
- Use Onion Powder: A 1/2 tablespoon of onion powder will replace a half onion finely chopped, though you may want to add more breadcrumbs to compensate for the reduced ingredients. You’ll also almost surely need water
- Rinse the Sauerkraut: If these meatballs come out too salty for your liking, then just change one step: do rinse the sauerkraut and use water in place of its brine in the simmering phase.
How to Store German Meatballs
You can store these meatballs in the fridge for three days in airtight packaging, and they will reheat fine in the microwave, in a lightly greased pan, or the oven.
Can you freeze German meatballs?
Yes, these meatballs take very well to freezing. Freeze fully cooled meatballs in freezer-safe containers or bags and enjoy them within three months. To prepare frozen German meatballs, partially thaw them in the refrigerator overnight, then microwave the meatballs covered in a microwave-safe dish, pan or oven; any technique is fine, provided they get heated through.
German Meatballs Tips
What should I serve with German meatballs?
With the meat and sauerkraut covered, this recipe is just begging to be served beside potatoes with your favorite sauce. Make it mashed potatoes or roasted potatoes and you can’t go wrong. Or opt for a sweet sauce with an apple, pear, or cranberry base.
Why do my German meatballs keep falling apart?
Many factors can cause meatballs to fall apart, including using a too-lean beef blend, not mixing the egg thoroughly enough, and using too large a portion of breadcrumbs. Adjust each of these factors, and you should be OK.
What else can I use instead to simmer the German meatballs?
Instead of adding water during the simmering process, use a bit of German lager. An NA beer is just fine here, and the brew will add a touch of welcome flavor.
