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German Meatballs


This is a easy recipe to make. Serve it with a vegetable and your favorite bread for a hearty meal.

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German Meatballs 0 Picture


  • 3/4 Cup of Seasoned Bread Crumbs
  • 1 Tbsp. Butter
  • 1 medium Onion finely chopped
  • 2 Lbs. Ground Beef
  • 1 Lb. Ground Pork
  • 2 Large Eggs, lightly beaten
  • 1 Tsp. Salt
  • 3/4 Cup Celery finely chopped
  • 1/2 Tbsp. Garlic Paste
  • 1/2 Tbsp. Parsley Paste
  • 1 Tbsp. Worcestershire Sauce
  • 5 Cups Beef Broth, divided
  • 1/2 Cup of All Purpose Flour
  • 16 Ounces of Sour Cream
  • Hot cooked Egg Noodles


Preparation time 50mins
Cooking time 90mins


Step 1

In a medium skillet melt butter and sauté onion and celery until tender. Remove from heat. In a large bowl mix; beef, pork, eggs, salt, celery, onion, garlic, parsley, and Worcestershire sauce. Shape into 1 inch balls. Quickly brown half the meatballs in a skillet and repeat with remaining meatballs. In a Dutch oven bring 4 cups of beef stock to boiling and place half of the meatballs into broth. Reduce the heat to low and cook for 15 minutes. Remove meatballs from broth and repeat with the second half of the meatballs. Remove the second batch of meatballs from broth. Whisk all purpose flour with an additional cup of broth and add to the Dutch oven. Cook over medium heat until thick and bubbly. Stir in sour cream and then add all meatballs to the mixture. Heat until meatballs are warm. Serve over hot cooked noodles.

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