German Style Meatballs

By wmedders

Nutrition (per serving): 519 calories, 40.2g total fat, 122.9mg cholesterol, 600.1mg sodium, 488.1mg potassium, 5.8g carbohydrates, <1g fiber, 3.7g sugar, 26.2g protein

Ingredients

• 2 pounds ground pork
• 1 tablespoon dried parsley
• 1 teaspoon kosher or sea salt
• 1/2 teaspoon freshly-ground black pepper
• 1 teaspoon dried dill
• 2 teaspoons Dijon mustard
• 1 teaspoon Worchestershire sauce (without HFCS or MSG)
• 2 tablespoons lard or other cooking fat
• 2 cloves garlic, minced
• 1 cup Riesling or other sweet white wine
• 1/2 cup sour cream or plain yogurt
• 1/2 teaspoon kosher or sea salt
• 1/4 teaspoon freshly-ground black pepper
• 1 tablespoon raw honey (optional)

Details

Servings 5

Preparation

Step 1

Using your hands, gently combine the ground pork, parsley, salt, pepper, dill, mustard and Worchestershire sauce in a large mixing bowl; shape the mixture into approximately thirty-two 1 ½-inch meatballs.

Melt the lard or cooking fat in a large, heavy skillet over medium-high heat until hot. Add the meatballs and cook, turning gently, until browned and almost cooked through, about 10 minutes. Remove the meatballs from the skillet with a slotted spoon to a paper towel-lined plate and set aside.

Drain all but two tablespoons of the fat from the skillet; add the garlic and sauté for 30 seconds or until lightly browned. Add the wine; bring to a boil over medium heat and cook 1 minute. Reduce the heat and stir in the sour cream or yogurt, salt, pepper and honey. Return the meatballs to the skillet and simmer for about 5 minutes, or until the meatballs are cooked through.