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Nutrition Facts
Serving Size 1 (161g) Recipe makes 4 servings
Calories 562
Calories from Fat 375		(66%)
Amount Per Serving		%DV
	Total Fat 41.7g	64%
	Saturated Fat 11.8g	59%
	Monounsaturated Fat 17.8g
	Polyunsaturated Fat 7.6g
	Trans Fat 0.9g
Cholesterol 148mg		49%
Sodium 1010mg		42%
Potassium 487mg		13%
Total Carbohydrate 14.4g		4%
	Dietary Fiber 1.5g	5%
	Sugars 1.1g
Protein 31.1g		62%
detailed view... how is this calculated?

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German Meatballs

Recipe #304666 | 22 min | 10 min prep | add private note

⁽⁷⁾ RATE IT NOW Print Recipe

By: diner524
May 23, 2008

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.

SERVES 4 -6 (change servings and units)

Ingredients

1 lb hamburger
1 teaspoon salt
1 teaspoon pepper
1 teaspoon paprika
1 garlic clove, minced
1 teaspoon onion, minced
1/4 cup oatmeal (he says one handful)
1 egg (mixed with half a shell of water)
1/4 lb bacon, cooked and crumbled
1/2 cup breadcrumbs
1/4 cup oil

Directions

1
Mix all ingredients together, except bread crumbs.
2
Roll mixture into whatever size balls that you would want.
3
Then roll the balls in bread crumbs and the cook in oil, until browned.

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Browse similar recipes by category

Course > Appetizers
Course > Main Dish
Main Ingredient > Meat > Beef > Ground Beef
Cuisine > European > Western > German
Preparation > Time to Make > < 30 mins
Preparation > Simple > 3 or Less Steps

Featured Reviews for This Recipe

From: texasgal #3

On Jul 24, 2009

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.

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From: weekend cooker

On Jan 16, 2009

Well, diner You did it again. I omitted the onions, but I made spaghetti and meatballs (your meatballs) and OMG. I love the fact that bacon was in this, and by far it beats any spaghetti sauce I have ever had. I have some leftover , and that is perfect for lunch for the kids today. Made for Football pool.

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From: JanuaryBride

On Sep 10, 2008

Outstanding. I doubled the batch and used 1 lb of venison and 1 lb of turkey. Turned out fabulous and the deer flavor was non-existant (which makes me happy). I will use 10 tonight for spaghetti and meatballs, and will freeze the rest. I will definitely try out your recommended cream sauce though. Made for BEVY TAG. . .Potluck recipes. THANKS!

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From: bluemoon downunder

On Dec 7, 2008

I made these without the breadcrumbs as I was adding them to MsSally's Easy Low-Fat Crock Pot Spaghetti Sauce. The only changes I made were to increase the garlic to 4 cloves (personal taste preference) and to use 1/2 shell of merlot rather than 1/2 shell of water. Loved the quaintness of the half shell measurement! And that you cleverly found a way of getting Zaar to accept that! When I see water in a recipe, my immediate response is "aha, opportunity to sneak in some wine!" Delicious meatballs. Loved that they had bacon in them, and loved the paprika... a small amount but it certainly added to the flavour. Thank you for sharing this recipe. Made for PRMR.

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