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Crisp German Meatballs

Cuisine: Scandanavian
Type: Meat
Courses: Starters and appetizers
Serves: 1 people

Recipe Ingredients

1/2 lb 227g / 8ozPork sausage, ground
1/4 cup 15g / 0.5ozOnion - chopped
1 oz 28gSauerkraut - drain
2 tablespoons 30mlBreadcrumbs - dry and fine
1   Cream cheese - soften
2 tablespoons 30mlParsley
1 teaspoon 5mlPrepared mustard
1/4 teaspoon 1.3mlGarlic salt
1/8 teaspoon 0.6mlPepper
1 cup 237mlMayo
1/4 cup 59mlPrepared mustard
1/4 cup 59mlMilk
1/2 cup 31g / 1.1ozFlour
1 cup 146g / 5.1ozBreadcrumbs - fine
  Vegetable oil

Recipe Instructions

Combine sausage and onion in a large pan and cook until sausage is browned, stirring to crumble it.

Drain well. Stir in kraut and 2 T breadcrumbs.

Combine cream cheese and next 4 ingredients in large bowl; add sausage mixture, stirring well. Cover and let stand for 2 hours.

Combine mayonnaise and mustard; set aside. Combine eggs and milk in small bowl; set aside.

Shape sausage mixture into 3/4" balls; roll in flour.

Dip each ball in reserved egg mixture; roll balls in 1 c breadcrumbs.

Pour oil to a depth of 2" into deep frying pan.

Heat oil heat to 375F. Fry meatballs a few at a time, 2 minutes or until golden brown.

Drain on paper towel. Serve with mayo mixture.

Yields 5 dozen.

Better Homes and Gardens, January 1998, Page 122.


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