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German Meatballs


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German Meatballs 0 Picture


  • 1/2 pound ground pork sausage
  • 1/4 cup chopped onions
  • 16 ounces sauerkraut -- drained and chopped
  • 2 tablespoons dry bread crumbs
  • 3 ounces cream cheese -- softened
  • 2 tablespoons chopped fresh parsley
  • 1 teaspoon prepared mustard
  • 1/4 teaspoon garlic salt
  • 1/8 teaspoon ground black pepper
  • 1 cup mayonnaise
  • 1/4 cup prepared mustard
  • 2 large eggs
  • 1/4 cup milk
  • 1/2 cup all-purpose flour
  • 1 cup dry bread crumbs
  • Vegetable oil



Step 1

Combine sausage and onion in a large skillet; cook until sausage is browned,
stirring until it crumbles. Drain well. Stir in sauerkraut and 2 tablespoons

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

Combine mayonnaise and 1/4 cup mustard; set aside.

Combine eggs and milk in a small bowl; set aside. Shape sausage mixture into
3/4-inch balls; roll in flour. Dip each ball in reserved egg mixture; roll
balls in 1 cup bread crumbs. Pour oil to a depth of 2 inches into a Dutch
oven; heat to 375 degrees F. Fry, a few at a time, 2 minutes or until golden
brown. Drain on paper towels. Serve with mayonnaise mixture. Yield: about 5
dozen (5 per serving).


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