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Make Meatballs Yourself

Big or small: Almost everyone likes meatballs. And the meatballs are versatile too. They cut a fine figure as a small snack between meals, but also as an accompaniment to potato salad. EAT SMARTER shows you how to make meatballs yourself. We also present a vegetarian alternative.

All of Germany is crazy about meatballs. While the ingredients remain largely the same, the name of the ultimate classic of German home cooking varies from region to region: in the north, they are talking about meatballs, in the east, the meatballs are called the button and in the south, they are called meatballs. Meatballs are even available in many variations abroad: in Greece as cevapcici, in Turkey as kofte and in Sweden as köttbullar. And one thing applies to all meatballs in the world: they taste best when you make them yourself!

Make meatballs yourself – general tips

Meatballs are made from minced meat – it doesn’t really matter whether it comes from beef or pork. Ground beef is a little lower in fat, but ground pork makes the meatballs juicier. It is therefore recommended to use the mixed hack. This has another advantage: You only need a little fat or oil in the pan to fry the meatballs.

Make meatballs yourself – this is how it works

Ingredients:

  • 1 stale white bread roll
  • 2 onions
  • 800 g mixed minced meat
  • 2 eggs
  • 75 g low-fat quark
  • Salt
  • pepper
  • 2 tablespoons oil

Preparation:

  1. Soak the rolls in lukewarm water.
  2. Peel and very finely dice the onions.
  3. Put the ground beef in a bowl. Squeeze out the rolls thoroughly, add to the meat with the eggs and quark and mix everything thoroughly.
  4. Add onion cubes and mix in.
  5. Season with salt and pepper and shape into 12 small rounds with wet hands.
  6. Heat oil in a coated pan. Fry the meatballs in it for 4-5 minutes on each side over medium heat.
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Potato and Cabbage Casserole with Meatballs

It is autumn! The weather leaves no other conclusion. Likewise the golden yellow, fresh potatoes, the orange carrots, and the green pointed cabbage. This dish pleases the eye and the wallet. A very inexpensive and easy lunch.

Ingredients for 4 persons

  • 750 g small potatoes
  • 1 roll from the day before
  • 250 grams of carrots

  • 600 g pointed cabbage
  • 1 onion
  • Salt
  • 400 g mixed mince
  • 1 egg
  • Pepper
  • 1-2 tbsp oil
  • 1/8 liter of milk
  • ½ tsp vegetable broth
  • 150 g double cream cheese
  • 2 teaspoons light sauce thickener
  • 4-6 sprigs of thyme and chervil
  • 75 g Gouda

Preparation

  1. Wash the potatoes and boil them in salted water for about 20 minutes. Soak the bun from the day before in water.
  2. Peel the carrots, wash and cut them into small cubes. Clean and wash the pointed cabbage and then cut it into quarters. Remove the stalk in the middle as it is very hard. Boil the vegetables in salted water for about 5 minutes. Drain and cut the cabbage in half again. Drain and peel the potatoes.
  3. Peel the onions and finely dice them. Squeeze the bun. Knead the onions and the roll with the minced meat and the egg. Season with salt and pepper. Shape into small balls and fry in hot oil in a pan for about 5 minutes.
  4. Place the prepared ingredients in a casserole dish. Heat ¼ liter of water, the milk, and the broth and melt the cream cheese in it while stirring. Stir in the sauce thickened and simmer for about 1 minute.
  5. Wash the herbs, chop all but a small part for garnish and stir into the sauce. Season with salt and pepper.
  6. Spread over the casserole, grate the cheese and sprinkle on top. Bake in the preheated oven for 15-20 minutes. Garnish with the remaining herbs and serve. Good Appetite.

Useful additional knowledge

Instead of carrots, the dish can also be supplemented with peas. You can also sprinkle a little Appenzeller cheese over the casserole for a slightly spicier and stronger taste. The more intense taste is very pleasant, especially in the cold season.

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Original Konigsberger Meatballs with Capers

Who doesn’t know them, the East Prussian meatballs, or at least have heard of them? Skilfully prepared, Königsberger Klopse offers a culinary delight that hardly anyone can resist. Here is an original East Prussian recipe from my grandmother.

Ingredients for 4 persons

  • 500 gr. Minced half/half
  • 1 cup breadcrumbs
  • 1 onion
  • 2 egg yolks
  • Salt pepper

  • Bay leaf
  • flour
  • lemon juice or lemon extract
  • sugar or diet sweetness
  • 1 jar of capers
  • 1 can of canned milk or cream

Preparation of the Königsberger Klopse

A pound of mince is mixed with a cup of breadcrumbs, chopped onion, and two egg yolks, optionally with a little pepper. Everything is kneaded together well into a dough-like mass, from which the meatballs are formed – in any size, because some people like it powerful and big, while others prefer the more delicate “balls”.

Then the pre-formed meatballs, together with a bay leaf, are pushed into boiling water, where they simmer (not boil) until they bob on the surface and float in front of you.

As soon as the meatballs float to the surface, they are removed from their hot broth with a ladle and stored on this side of the pot. The hot brew in the pot, after it has been sieved and freed from the remains of minced meat, is then mixed with flour and canned milk to form a smooth mass. Now the sauce is seasoned with lemon extract and sugar, optionally with dietary sweeteners. A pinch of salt can also be added if necessary. Last but not least follow the well-known and sometimes hated capers, which absolutely have to refine the sauce!

The sauce gets its typically sweet and sour note by seasoning it with lemon and sugar. In the end, the outsourced Königsberger dumplings find a company in the prepared sauce.

Useful additional knowledge about the Königsberger Klopsen

The next day, i.e. after a day in the closed pot, the meatballs taste the most intense! Potatoes and green beans, which find their true taste when mixed with the sauce, are often added to this!

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