German Meatballs

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“This is from Cooking Light, 1995. The description there says: The Worcestershire sauce and mustard boost the flavor of this dish considerably, so choose a delicate, well-balanced Riesling from either Alsace or the Pacific Northwest. Some of the reviews from the other site say this: Substituted Old Bay Seasoning for the salt, doubled the mustard, and used Panko Japanese Bread Crumbs. The Riesling is absolutely essential; don't substitute other wines. The light fruity pear and apple tones of a good Calif. or Washington Riesling is what makes this dish. The sauce was a bit runny, but 1 tsp. of cornstarch thickened it nicely. Prep and cooking times are approximate. Have not tried this yet, posted for ZWT 2010.”
6 meatballs

Ingredients Nutrition


  1. Combine the first 8 ingredients in a bowl; stir well. Shape mixture into 24 (1-inch) meatballs.
  2. Coat a large nonstick skillet with cooking spray; place over medium heat until hot.
  3. Add meatballs; cook 10 minutes or until browned, stirring frequently. Remove from skillet; set aside.
  4. Add garlic to skillet; sauté 30 seconds. Add wine; bring to a boil over medium heat, and cook 1 minute.
  5. Return the meatballs to skillet; cover and cook 5 minutes or until done. Remove from heat.
  6. Remove meatballs from the skillet with a slotted spoon; set aside, and keep warm.
  7. Add sour cream (at room temperature) and pepper to wine mixture in skillet; stir well. Spoon sauce over meatballs and serve.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a