The gentleman did not mention a sauce because there is no sauce with it. These are not the meatball kind you throw in a sauce , these are " Frikadellen" or "as the Berliner call them "Buletten "or Fleischpflanzerl" in Bavaria. You eat them as the main course ( make them the size of half a Hamburger and flatten them a bit, do not leave them round like a meatball, since is is not one of those.Serve them with a side of salt potatoes or mashed potatoes and a vegetable.Instead of the oatmeal you can use one roll or 2-3 slices stale white bread that has been soaked in water for a view minutes and pressed dry.
I made this recipe on 3/30/12 for the " More Than Sauerkraut And Dumplings Event " in the German/Benelux Forum.I made the recipe sort of as it was written(read messed up ). Everything went according to plan,except I didn't see the part about rolling the meatballs in breadcrumbs before frying.For a bit more flavor, I browned the meatballs in the "drippings" from the cooked bacon. As texasgal # 3 suggested " the meatballs were flattened a bit before frying. Since my SO and I do like gravy, I used a packet of brown gravy mix. We both thought they were good enough to be made again. Thanks for posting and, " Keep Smiling :) "
Yum yum yum!!! These were easy to make and were very tasty! I used extra lean ground beef and loved the texture of the breadcrumbs. These were enjoyed with Herbed Spaetzle and veggies. I flattened them a little bit and it was easier to cook them through that way. Thanks for another great recipe from Lynn! Made for ZWT6. Thanks diner524! :)
These were really GOOD! The flavor was alot more intense than I thought it would be. DH didn't care for them being rolled in breadcrumbs,though. But the taste was awesome! So happy I made these!! DEFINATELY will be repeated. Made for ZWT6 and the Xtra Hot Dishes.
Wonderful! I loved the idea of these, including the BACON! :-) I followed the recipe, as written and they were great! I did grind the oatmeal up a bit, to ease it's incorporation with the meat. YUM! I'll definitely be making these again! Thanks for sharing, diner! Made for ZWT 6.
Just made these tonight after searching for German meatballs. All of the other recipes on line seem very American. I don't know if they are German either but they were great and unique. We just got back from Vienna and Budapest where they use s lot of paprika so I figured it would be good. Also I've been making a lot if spaetzle since my return from my trip so I wanted something unique to go with it. EXCELLENT UNIQUE MEATBALLS! Thank you for sharing!
These were so good. I made rice and an onion, garlic beef gravy to go with them. Family loved their dinner. My neighbor is a caterer and she loved them as well!
Well, diner You did it again. I omitted the onions, but I made spaghetti and meatballs (your meatballs) and OMG. I love the fact that bacon was in this, and by far it beats any spaghetti sauce I have ever had. I have some leftover , and that is perfect for lunch for the kids today. Made for Football pool.
I made these without the breadcrumbs as I was adding them to MsSally's Easy Low-Fat Crock Pot Spaghetti Sauce. The only changes I made were to increase the garlic to 4 cloves (personal taste preference) and to use 1/2 shell of merlot rather than 1/2 shell of water. Loved the quaintness of the half shell measurement! And that you cleverly found a way of getting Zaar to accept that! When I see water in a recipe, my immediate response is "aha, opportunity to sneak in some wine!" Delicious meatballs. Loved that they had bacon in them, and loved the paprika... a small amount but it certainly added to the flavour. Thank you for sharing this recipe. Made for PRMR.
Outstanding. I doubled the batch and used 1 lb of venison and 1 lb of turkey. Turned out fabulous and the deer flavor was non-existant (which makes me happy). I will use 10 tonight for spaghetti and meatballs, and will freeze the rest. I will definitely try out your recommended cream sauce though. Made for BEVY TAG. . .Potluck recipes. THANKS!