German Meatballs

A recipe from a 1980’s cookbook, highlighting all the diversity of San Antonio’s cultures.

This is Great Stand-alone Meatball to use in other recipes.

This is a variation of  Konigsberger Klopse.

Traditional versions of this recipe can be seasoned with lemon, capers, cloves and anchovies for added taste and is made as a white sauce (no tomato sauce) from boiling the meatballs and using the broth. I changed the recipe to bake the meatballs.

Ingredients

• 1 lb lean ground beef
• 1/2 lb lean ground pork
• 1 cup soft bread crumbs
• 2 eggs, well beaten
• 1 medium onion, chopped
• 1 Tbsp parsley
• 1 tsp salt
• 2 Tbsp oil
• 2 8-0z cans tomato sauce
• 8 oz sliced mushrooms (fresh or canned)
• 1 cup water
• 1/2 tsp dillweed
• 1/2 tsp sugar
• Pepper (Optional)
• 1 cup sour cream
• capers (can be served on side to include on individual basis)
• 6 servings noodles, hot & buttered

Directions:

Preheat oven to 400.

1. In a large bowl, combine beef, pork, bread crumbs, eggs, onion, parsley and salt. mix well.
2. Shape into 1 1/2 inch size balls. Place on a sprayed cookie sheet. Bake for 20 minutes.
3. In a bowl, combine tomato sauce, water and dillweed. Add sugar and mix.
4. Remove meatballs from oven and place in a large skillet.
5. Pour sauce over meatballs and simmer for 20 minutes.
6. Remove from heat and blend in sour cream. Continue cooking only until heated through. Do not boil.

Serve over hot buttered noodles.

Tips: Can bake Meatballs and let stand to warm temp and then refrigerate until ready to us.

Tips: I combined the refrigerated meatballs and the tomato sauce recipe in a Crockpot on High for 2 hours. Turn off for 10 minutes. Blend in the sour cream and serve.  The capers spooned in are great if you like the taste.