These German Meatballs are very near and dear to my heart.
Growing up, I was lucky enough to be surrounded by great cooks. My mom and grandmas know/knew a thing or two about cooking. Sunday dinners were always my favorite whether we were at our house or at my grandma’s house. These German Meatballs are absolutely one of my favorite meals that my grandma and mom made. I’ve been eating these for as long as I can remember. They have been a family favorite forever!
I have attempted several times to share this recipe, but have never been able to get pictures that do these meatballs justice. I finally decided that German Meatballs just don’t photograph well and you will just have to trust me when I tell you these meatballs are amazing.
These meatballs are comfort food at its finest. A real “meat and potatoes” kind of meal that will leave you wanting more. I’ve taken these to friends when they’ve had babies and they call and ask for the recipe. The flavor is amazing. I love the fact that I can make these the night before (or even the morning of) and just leave them in the fridge and finish them off just before dinner.
You really need these meatballs in your life, I promise.
- 2 lbs ground beef ((I use extra lean))
- 3/4 tsp. garlic salt
- 1 1/2 tsp. salt
- 1/2 tsp. pepper
- 2 eggs
- 1/2 cup milk
- 3 Tbsp. chopped fresh parsley
- 1 cup bread crumbs
- 4 Tbsp. oil
- 3–4 Tbsp. minced onion
- 1/4 cup flour
- 1 cup sour cream
- 1 Tbsp. Worcestershire sauce
- 1 Tbsp. soy sauce
- 1/2 cup water
- 1/4 cup milk
- Salt & Pepper to taste
- 5–6 small/medium size potatoes ((or about 3 large ones))
- 1 cup sour cream
- 1/2 – 1 stick butter
- Minced onion ((I use about 1-2 tablspoons or sometimes just sprinkle a little onion powder in))
- Salt to taste
- In a large bowl combine ground beef, salts, pepper, eggs, milk, parsley and bread crumbs. Mix until combined.
- Heat oil in large skillet, shape meat mixture into balls and brown in skillet. (I do half the meat, then remove them from the skillet, and then cook the other half of the meat mixture). Remove browned meatballs to a platter.
- In the same skillet saute the onion in the drippings from the meatballs for about 3 minutes. Stir in flour. Add sour cream, Worcestershire sauce, soy sauce, water and milk. Stir until thickened (I usually at this point season with salt and pepper to taste). Add meatballs back in and gently toss the meatballs until they are all coated. Refrigerate meatballs for 6-8 hours or overnight.
- Peel potatoes, cut into cubes and boil until tender. Drain potatoes and add butter, sour cream, minced onion and salt to taste. Mix until smooth using a potato masher or hand mixer. Add milk if needed.
- Transfer meatballs to a large casserole dish and top with mashed potatoes.
- Bakes at 350 for 45 minutes.
Plan ahead when you’re making these because the meatballs need to be refrigerated for at least 6-8 hours. Don’t skip this step because it really makes a difference. The longer the meatballs marinate in the sauce, the better they are. I love to make them the night before and then I make the mashed potatoes just before I’m ready to put them in the oven.
We are not a mushroom-loving family, but if you are, you can add some sliced fresh mushrooms (or canned work too) to the sauce before you toss the meatballs back in.
One more thing, my grandma and mom would always line the bottom and sides of casserole dish with the mashed potatoes first and then put the meatballs on top. I wasn’t thinking one day and dumped the meatballs in first and then spread the potatoes on top and ever since then, that’s how I make them. Feel free to do it either way. . . they still taste the same :).