German Meatballs
Posted by Firehouse Chef on January 25, 2010 · Leave a Comment
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German Meatballs - This classic, stove top, recipe for German meatballs is not only quick and easy, they are delicious! Made with ground pork sausage, instead of beef, they are then coated in breadcrumbs, giving them a very unique texture. These simple meatballs even come with a second recipe for a creamy, tangy, dip.
Cook Time: 15-20 mins |
Ingredients to make German Meatballs
1/2 lb Grd pork sausage
1/4 c Onion, chopped
1 cn 16 0z saurkraut, drained, chopped
2 tb Breadcrumbs,dry & fine
1 pk Cream cheese, soften
2 tb Parsley
1 ts Prepared mustard
1/4 ts Garlic salt
1/8 ts Pepper
1 c Mayo
1/4 c Prepared mustard
2 x Eggs
1/4 c Milk
1/2 c Flour
1 c Breadcrumbs, fine
Olive Oil for frying
Directions to make German Meatballs
Step 1:Combine sausage & onion in a lg pan; cook til sausage is browned, stirring for it to crumble. Drain well. Stir in kraut & 2 T breadcrumbs. Combine cream cheese & next 4 ingredients in lg bowl; add sausage mixture, stirring well. Cover & let stand for 2 hrs.
Step 2:Combine mayo & mustard; set aside. Combine eggs & milk in sm bowl; set aside. Shape sausage mixture into 3/4 inch balls; roll in flour. Dip each ball in reserved egg mixture; roll balls in 1 c breadcrumbs.
Step 3:Pour oil into a dutch oven, heat to med-high. Fry, a few at a time, 2 min or til golden brown. Drain on paper towel. Serve with mayo mixture.
Image Source: FotoosVanRobin
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