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German Meatballs

  • Author: Shelly
  • Prep Time Prep Time: 10 minutes
  • Cook Time Cook Time: 25 minutes
  • Total Time Total Time: 35 minutes
  • Yield Yield: 6 1x
  • Category Category: Dinner
  • Method Method: Stove
  • Cuisine Cuisine: German
German Meatballs with Gravy in a Blue Ceramic Bowl

Description:

This easy recipe for German Meatballs is made with a savory mustard gravy sauce. These beef, pork and bacon meatballs are a meat lover’s dream come true!


Ingredients:

For the Meatballs

  • 1/4 cup finely chopped onion
  • 1 pound lean ground beef
  • 1/2 pound ground pork
  • 3/4 cup plain breadcrumbs
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground pepper
  • 2 tablespoons chopped fresh parsley¬†
  • 1 teaspoon Worcestershire sauce
  • 1 egg, whisked
  • 1/2 cup milk
  • 2 tablespoons olive oil
  • 8 -ounces bacon, chopped
  • 32– ounces sauerkraut, undrained

For the Mustard Gravy

  • 2 tablespoons butter
  • 1 clove garlic, minced
  • 2 tablespoons flour
  • 1/2 cup milk
  • 1/2 cup chicken broth
  • 2 tablespoons German mustard (dijon will also work)
  • Salt and pepper

Instructions

  1. Place onion in a small, microwave-safe bowl. Heat in the microwave on high power for 1 minute. Remove, stir, and cook for another minute, or until the onions have softened.
  2. 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.
  3. Heat the oil in a large skillet over medium heat. Brown the meatballs on each side and remove from the pan. Drain the oil and add the bacon to the skillet. Cook the bacon until crisp and drain most of the grease. 
  4. Add the sauerkraut into the pan with the bacon and stir to combine. Add the meatballs back to the pan and cover. Turn the heat down to medium-low and cook for 20 minutes, or until the meatballs are cooked through.
  5. Gravy: In a small bowl, combine the milk and chicken broth. Set aside.
  6. In a small saucepan over medium heat, melt the butter and cook the garlic for 2 minutes, until softened.
  7. Whisk in the flour and cook for 2 minutes. Slowly whisk in the milk mixture and whisk until smooth, cooking until the mixture just comes to a boil and thickens, whisking constantly.
  8. Whisk in the mustard and season with salt and pepper.
  9. To serve, drizzle the mustard on top of the meatballs.

Notes:

Store airtight in the refrigerator for up to 3 days, freeze airtight for up to 30 days.

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