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German Meatballs

October 20, 2010

I very seldom ordered an appetizer at a German restaurant in Germany or any other country, as their entrees and foods are so plentiful that I would not be able to eat my dinner.  But having visited many friends in different cities in Germany and spending time in their homes the ir appetizers were delicious.  In fact, many days I made meals of just the appetizers they were offering.  I love meatballs (sounds like it should be a song) of any kind and from any country.   Serve these at the table as shown or make a platter of them for an hors d’oeuvre. 

  

German Meatballs (Konigsberger Klops)

Ingredients

  • 1 Slice of Bread
  • 1/2 lb. Ground Beef
  • 2 Eggs
  • 1 T. Butter
  • 1/4 C. Red Onions (chopped)
  • 3 T. Fresh Parsley (chopped) Plus (few sprigs for garnish)
  • 1 1/4 t. Salt
  • 1/4 t. Paprika
  • 1/4 Lemon Rind (grated)
  • 1 t. Lemon Juice
  • 1 t. Worcestershire Sauce
  • 1 T. Canola Oil
  • 3 C. Beef Bouillon
  • 2 T. Cornstarch
  • 2 T. Lemon Juice

Preparation

  1. Soak the slice of bread in water
  2. Beat the eggs and ground beef
  3. Melt 1 T. butter and saute the chopped onions until tender
  4. Add the onions to the meat
  5. Wring the liquid from the bread and add to the meat mixture
  6. Add the parsley, salt paprika, lemon rind,  1 t. lemon juice and Worcestershire sauce and mix well
  7. Shape the meat mixture into 1 ” balls
  8. Put the canola oil in a pan and add the meatballs; cook until the meat is browned on all sides
  9. Remove the meatballs from the pan and pour off the fat
  10. Add a little bit of water to the pan and the beef bouillon (to cover pan, but not all 3 cups)
  11. Stir and scrape the pan to get all the flavor
  12. Add the rest of the bouillon
  13. Mix in the cornstarch with water and slowly add to the beef bouillon
  14. Add 2 T. lemon juice and 2 T. parsley and slowly heat
  15. Add the meatballs and heat to a low boil while stirring
  16. Continue to stir until the sauce thickens
  17. Plate on a warmed small bowl with a little of the sauce
  18. Garnish with parsley

 

(Makes 20-30 meatballs, depending on the size you make)

Adapted from www.tastebook.com

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