![]() To make Norwegian Meatballs as a main course, form the meatballs into 1 1/2-inch balls and serve alone or over a bed of any type of rice or pasta. However, these meatballs can also easily be prepared using a large skillet (see recipe for details). This meatball recipe is designed for cooking in a slow cooker (crock pot), which allows the flavors to mingle slowly for hours, giving these meatballs tenderness and full flavor. The perfect meal when you are needing some good old-fashioned German comfort food.These tender and flavorful meatballs are made with a combination of lean ground beef and lean ground pork (or veal, if desired), mashed potatoes, milk, bread crumbs, an egg and a unique collection of spices and herbs. Traditional sides are boiled potatoes and pickled beets.Replace onion with 3 finely diced shallots.Instead of using the soaked kaiser roll, use ½ cup breadcrumbs.Pour the sauce over the meatballs and serve.Season with sugar and nutmeg and additional salt, pepper and lemon juice, as needed. Remove the bay leaf from the sauce and stir in the 2 tablespoons lemon juice, sour cream and capers, if using.Remove the meatballs with a slotted spoon to a bowl and cover to keep warm.Reduce heat to simmer, cover and simmer gently for 15 minutes, stirring occasionally so that nothing sticks to the bottom. Gently add meatballs to sauce and bring to a boil.Add the bay leaf and simmer for about 5 minutes. ![]() Gradually whisk in hot broth, stirring until the sauce is smooth. Whisk in flour until smooth, but do not let brown. Melt butter in a medium saucepan over medium heat.3 tablespoons (25 grams) capers, optional.2 - 3 tablespoons (30 - 45 milliliters) lemon juice.6 cups (1.4 liters) hot chicken stock (or water and bouillon cubes).6 tablespoons (48 grams) all-purpose flour.2 pounds uncooked meatballs (see above).Make the Königsberger Klopse mit Sosse: Ingredients: Add remaining ingredients, including the onion mixture, and mix well, but gently, with your hands. Squeeze kaiser roll in your hands to remove water and crumble it into a large bowl.In a small frypan, saute onions in butter until softened, about 2 minutes.Place the kaiser roll in a small bowl and add water.1½ tablespoons (23 grams) German mustard (or your favorite).2 tablespoons (5 grams) chopped fresh parsley.1 stale kaiser roll, sliced (see notes/hints below).Makes 4 - 6 servings Make the Meatballs: Ingredients: Served over boiled potatoes, it brings back wonderful memories of Mutti's kitchen :) They will thaw and heat in the same time that it would take to cook the uncooked meatballs. Just add the frozen meatballs to the sauce. If I'm in a real hurry, I will use my own frozen meatballs for this, as it makes this dish go so fast. The rule with eggs and meatballs (a good one to remember) is that it will take only 1 to 2 eggs per pound of meat used. By over-adding eggs, it can result in super absorbent meatballs! This is never what you want with your meatballs because it will cause them to become very thick and heavy.Īlways read your recipe beforehand and make sure there won't be an over-use of eggs. When adding eggs to your meatballs, there IS such a thing as too many. They play such a crucial role in cooking and baking! That's how we learn!Įggs are very interesting to work with in the kitchen. You want to keep your meatballs as tender and together as possible to achieve that perfect German dinner! No soggy meatballs in Oma's kitchen :) Though, sometimes we all make mistakes. They can become a sponge-like consistency and do just what a sponge does. With time they will soak up the moisture and become soggy and fall apart. The longer they cook, the mushier they will become. It is important to keep an eye on your meatballs and take them off of the simmer when you're supposed to. Do meatballs get more tender the longer they cook?
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