German Meatballs

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Servings: 2 cups Difficulty: Advanced
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Savory veal and pork meatballs served with sweetened red cabbage and a tangy lemon-caper sauce
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German Meatballs

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 2 cups Calories: 450
Dietary:
V Vegan

Description

These traditional German meatballs (Fleischbällchen) are a hearty and comforting dish perfect for a family dinner. The meatballs are made from a blend of lean veal and pork, seasoned with fresh parsley, lemon zest, and Worcestershire sauce for a bright, savory flavor. They are pan-fried until golden brown and then simmered in a quick, tangy sauce featuring capers and lemon juice. Served alongside a medley of sautéed potatoes, onions, and sweetened red cabbage, this recipe offers a wonderful balance of textures and tastes. It’s a classic European meal that is surprisingly simple to prepare and brings a touch of old-world charm to your table.

Directions

  1. In a 4-quart saucepan over medium-high heat, heat 2 tablespoons of vegetable oil.
  2. Add the sliced potatoes, red cabbage, and diced onion to the saucepan.
  3. Cook for about 5 minutes, stirring frequently, until the vegetables are crisp-tender.
  4. Add 1/2 cup of water to the saucepan, cover, and cook for 10 minutes, stirring occasionally.
  5. Meanwhile, in a large bowl, combine the ground veal, ground pork, fresh bread crumbs, grated lemon peel, 1 tablespoon of chopped parsley, 1 tablespoon of Worcestershire sauce, salt, and pepper.
  6. Using your hands or a wooden spoon, blend the meat mixture well until uniform.
  7. Shape the meat mixture into 1 1/2-inch balls.
  8. In a 12-inch skillet over medium-high heat, heat the remaining 1 tablespoon of vegetable oil.
  9. Cook the meatballs for about 15 minutes, turning frequently, until they are well-browned on all sides and cooked through.
  10. Using a slotted spoon, remove the meatballs to the saucepan with the cabbage mixture and keep warm.
  11. Stir the flour into the drippings remaining in the skillet.
  12. Add the lemon juice, the remaining 1 tablespoon of parsley, the remaining 1 tablespoon of Worcestershire sauce, and the capers to the skillet.
  13. Gradually stir in 3/4 cup of water.
  14. Increase the heat to high and bring the sauce to a boil.
  15. Reduce the heat to low and cook for 1 minute to thicken the sauce.
  16. Pour the sauce mixture over the meatballs and cabbage mixture in the saucepan.
  17. Toss everything together well to combine.
  18. Spoon into a serving bowl and serve warm.

Nutrition Facts

Servings 2 cups

Amount Per Serving
Calories 450kcal
% Daily Value *
Total Fat 22g34%
Saturated Fat 8g40%
Cholesterol 110mg37%
Sodium 650mg28%
Total Carbohydrate 25g9%
Dietary Fiber 3g12%
Sugars 4g
Protein 35g70%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: german, meatballs, veal, pork, cabbage, potatoes, lemon, capers, worcestershire, parsley, dinner, hearty, traditional, european, comfort-food
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