German Meatballs

"I got this recipe from a man from Germany, he was a patient of mine that I was working with in rehabilitation. Not sure if this is truly a German recipe or his take on one. Note: He didn't suggest a sauce, but I recommend using a can of cream of mushroom soup (with 1/2 or more can of water) and 1/2 cup sour cream and then seasoning with salt, pepper and any other seasoning of choice, and then serving it over noodles or rice."
 
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photo by Chef shapeweaver photo by Chef shapeweaver
photo by Chef shapeweaver
photo by Chef shapeweaver photo by Chef shapeweaver
photo by Nif_H photo by Nif_H
photo by kellychris photo by kellychris
photo by alligirl photo by alligirl
Ready In:
22mins
Ingredients:
11
Serves:
4-6
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ingredients

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directions

  • Mix all ingredients together, except bread crumbs.
  • Roll mixture into whatever size balls that you would want.
  • Then roll the balls in bread crumbs and the cook in oil, until browned.

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Reviews

  1. 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.
     
  2. 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 :) "
     
  3. 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 Recipe #398505 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! :)
     
  4. 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.
     
  5. 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.
     
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Tweaks

  1. 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.
     

RECIPE SUBMITTED BY

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