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German Meatballs


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  • Total Time: 45 minutes
  • Yield: 6 to 8 servings 1x

Description

Looking for a new favorite meatball recipe? These German Meatballs are total comfort food! A family favorite for as long as I can remember. 


Ingredients

Units Scale

Meatballs:

  • 2 lbs ground beef (I use extra lean)
  • 3/4 teaspoon garlic salt
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon pepper
  • 2 eggs
  • 1/2 cup milk
  • 3 tablespoons chopped fresh parsley
  • 1 cup bread crumbs
  • 4 tablespoons oil

Sauce:

  • 34 tablespoons minced onion
  • 1/4 cup flour
  • 1 cup sour cream
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon soy sauce
  • 1/2 cup water
  • 1/4 cup milk
  • Salt & Pepper to taste

Potatoes:

  • 56 small/medium size potatoes ((or about 3 large ones))
  • 1 cup sour cream
  • 1/21 stick butter
  • Minced onion ((I use about 1-2 tablspoons or sometimes just sprinkle a little onion powder in))
  • Salt to taste

Instructions

  1. In a large bowl combine ground beef, salts, pepper, eggs, milk, parsley and bread crumbs. Mix until combined.
  2. 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.
  3. 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.
  4. 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.
  5. Transfer meatballs to a large casserole dish and top with mashed potatoes.
  6. Bakes at 350 for 45 minutes.

Notes

  • 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.
  • Prep Time: 20 mins
  • Cook Time: 45 minutes
  • Category: Main Dishes