How to Make Meatballs, German-style
➤ by Gerhild Fulson
Ever wonder how to make meatballs, aka Fleischklöße or Klopse? Here's a versatile recipe that's very German.
It's been in our family for generations, passed on from Mutti's Mutti to Mutti and to me. And, I'm passing it on to our grandchildren and to you.
For the full list of ingredients & detailed instructions, see the recipe card at the end of this post. But before you scroll, there’s important & interesting stuff to know right below.
Sometimes I get creative when I made these. Out will come the Montreal Steak Spice. Perhaps I'll add ½ cup of ketchup or BBQ sauce.
Cracker crumbs work well which is a great way to use up stale crackers. If there's time, I'll fry up the onions before adding to the meat mixture.
German meatballs shown above are braised and turn into this delicious dinner: Königsberger Klopse mit Sosse. Below, here's how to make the meatballs ...
Another way I like to use them is to fry these Klopse and serve either with a brown sauce or even tomato sauce. I also bake them and then freeze them for later use.
Here, I'm using this meatball recipe to make lots of different meals.
There’s something absolutely mouth-watering about having a German meat-and-potato dinner. Get Oma's revised collection of her favorites in German Meat Dishes.
Take a peek at all Oma's eCookbooks. They make sharing your German heritage a delicious adventure!
If you've used my Quick Meatloaf recipe, you'll realize this is almost the same recipe, because it is. Once you do this one a few times, you'll soon recognize the "feel" of a good mixture.
And you'll be adding stuff - a bit of this and a bit of that - and making your own version.
Ready to make these German Meatballs?
How to make Meatballs, German-style
Ever wonder how to make meatballs, aka Fleischklöße or Klopse? Here's a versatile recipe that's very German. It's been in our family for generations, passed on from Mutti's Mutti to me.
Makes 6 servings
- 2 pounds lean beef
- 2 large eggs
- 1 small onion, finely chopped
- ½ cup bread crumbs or 2 Kaiser rolls (see hints below)
- 1½ teaspoons salt
- ½ teaspoon pepper
- In a large bowl, gently mix all ingredients.
- Shape into meatballs.
- To fry: Over medium heat, fry meatballs in a sauté pan in a bit of olive oil. Shake pan occasionally to loosen them. Turn each to brown on all sides. Continue frying until nicely browned on all sides. Cut into one to make sure that they are cooked through. Serve as is or place into a brown sauce or a tomato sauce.
- To braise: Bring liquid (broth) to boil, lower heat, and add meatballs. Simmer until cooked, about 15 to 20 minutes, depending on size of meatballs. (Check recipe for Königsberger Klopse mit Hollandische Sosse..)
- To bake: Place on baking sheets and bake at 375°F. for about 20 to 30 minutes until done.
- To freeze: Bake meatballs, cool, freeze individually on baking sheet and then put into freezer bags for later use.
- Traditionally, stale buns were used instead of bread crumbs. Easiest is to use a Kaiser roll, and soak it in some warm milk or water for about 10 minutes. Drain it, squeeze out the liquid, and crumble the roll and add to the meat instead of the breadcrumbs.
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How to Make Meatballs Just like Oma
By Oma Gerhild Fulson
Wonder how to make Meatballs? Here's a versatile recipe that's very German. It's been in our family for generations, passed on from Mutti's Mutti to me.
Ingredients: lean beef,
For the full recipe, scroll up ...
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