Prep 15 mins
Cook 45 mins
October reminds me of "Oktoberfest" which reminds me of this recipe. Years ago, when my oldest son was in high school, his German class had a celebration and each student was to bring a "German dish" to share with the class. My son surfed the net and chose this one. He made it for his class (with my help, of course) and everyone enjoyed it with some of the students actually asking him for the recipe. I am not sure of its authenticity but we liked it and still make it today when he comes home on leave for a visit.
- 1 lb ground beef
- salt and pepper, to taste
- 1⁄2 teaspoon poultry seasoning
- 1⁄4 teaspoon dried dill
- 1⁄4 cup fine dry breadcrumb
- 1⁄4 cup milk
- 1 tablespoon chopped parsley
- 1 egg, slightly beaten
- 1 (14 ounce) can beef broth
- 1 (4 ounce) can sliced mushrooms, drained
- 1⁄2 cup chopped onion
- 1 cup sour cream
- 1 tablespoon flour
- Mix together ground beef, salt and pepper, poultry seasoning, dill, breadcrumbs, milk, parsley and egg. Shape into 24 meatballs.
- Brown slowly, in a large skillet, turning frequently. Add broth, mushrooms and onions. Cover, and simmer for 30 minutes.
- Take out the meatballs. Blend together the sour cream and flour. Stir into the broth. Add back the meatballs and stir, bringing just to a boil and cook for 5 minutes more.
- Serve over German dumplings, noodles or mashed potatoes.
Excellent yummy meatballs! Perfect with spaetzel!
My grandmother used to make German meatballs when I was younger as part of her German-heritage repertoire. I've been trying to find a great recipe for German meatballs for years now, and this is the one. Very similar to her original recipe, and very easy to make. Turned out absolutely great the first time I made them, and I'm no chef. Thanks!
This was good. Easy to make. I added some shredded Parmesan cheese to give it a little more flavor. It was even better the next day. I used cornstarch to thicken it to my liking. Served it over noodles. <br/>Made for chef alphabet soup.