Best 10 Bavarian Style Meatballs Recipes

GERMAN MEATBALLS

Steps:

• In a bowl, combine first 10 ingredients; shape into 18 meatballs, 2 in. each. Heat the oil in a skillet; brown the meatballs. Remove meatballs and drain fat. Spoon sauerkraut into skillet; top with meatballs. Cover and simmer for 15-20 minutes or until meatballs are cooked through, adding water if necessary. Sprinkle with parsley. Freeze option: Freeze cooled meatball mixture in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, stirring gently.

CONTEST-WINNING BAVARIAN MEATBALL HOAGIES

Steps:

• In a 3-qt. slow cooker, combine meatballs, onion, brown sugar, soup mix and beer. Cook, covered, on low until meatballs are heated through, 3-4 hours. , Place 5-6 meatballs on each bun bottom. Sprinkle each sandwich with 1/4 cup cheese. Place on baking sheets. Broil 4-6 in. from the heat until cheese is melted, 2-3 minutes. Replace bun tops.

BAVARIAN MEATBALLS

Steps:

• In a large skillet, saute onion in butter until tender. Transfer to a large bowl; add bread crumbs, milk, mustard, salt and pepper. Crumble beef over mixture and mix well. Shape into six meatballs; place in a greased 1-qt. baking dish. , Preheat oven to 350°. In a small saucepan, combine mushrooms, gingersnap crumbs, water, brown sugar and bouillon. Cook and stir over low heat for 2-3 minutes or until thickened. , Pour over meatballs. Cover and bake 25 minutes or until meat is no longer pink.

BAVARIAN MEATBALLS

Steps:

• In a 3-qt slow cooker, combine the meatballs, onion, brown sugar, soup mix and beer.
• Cover and cook on low for 3 1/2-4 1/2 hours or until heated through.
• Serve with toothpicks for an appetizer.
• For sandwiches, place six meatballs on each bun bottom.
• Sprinkle sandwiches with 1/4 cup of cheese. Place on baking sheets.
• Broil 4-6 inches from heat for 2-3 minutes or until cheese is melted.
• Replace bun tops.

BAVARIAN MEATBALLS

Steps:

• In a skillet, saute' onion in butter until tender.
• Transfer to a bowl; add the torn bread, milk, mustard, salt and pepper.
• Add beef and mix well.
• Shape into (about 29) 1-1/4 inch size meatballs.
• Place meatballs in a greased 2-1/2 quart rectangular baking dish.
• In a small saucepan, add the mushrooms, crushed gingersnaps, water, brown sugar and bouillon granules.
• Bring to a boil over medium heat, (stirring constantly) until sauce is slightly thickened.
• Pour sauce over meatballs.
• Cover, and bake 35 minutes in a 350 degree oven.
• Note: I used Stauffer's Original Recipe Ginger Snaps, but you can also use the Rippin Good Brand. Each cookie is about 2-1/4 inch in size.

GERMAN MEATBALLS AND GRAVY

Steps:

• In a large bowl, combine the egg, 1/2 cup milk, Worcestershire sauce, shredded potatoes, onion, salt, nutmeg, ginger, allspice and pepper. Crumble beef over mixture and mix well. Shape into 48 balls. , In a large skillet over medium heat, cook meatballs in butter in batches until no longer pink; remove and keep warm., Stir flour into drippings until blended; gradually add the remaining milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Return meatballs to the pan; heat through. Serve with mashed potatoes if desired.

GERMAN MEATBALLS WITH GINGERSNAP GRAVY

Steps:

• Combine the egg, bread crumbs, 1/4 cup water, onion, salt and pepper; crumble beef over mixture and mix well. Shape into 2-1/2-in. balls., In a large skillet, bring remaining water to a boil. Add bouillon, brown sugar, raisins, lemon juice and gingersnaps. Stir until thoroughly combined. Add meatballs to skillet. Simmer, uncovered, for 20 minutes or until meat is no longer pink. Stir occasionally. Serve with noodles.

GERMAN MEATBALLS

Steps:

• Mix all ingredients together, except bread crumbs.
• Roll mixture into whatever size balls that you would want.
• Then roll the balls in bread crumbs and the cook in oil, until browned.

SLOW-COOKER BAVARIAN COCKTAIL MEATBALLS

Steps:

• In 3 or 3 1/2-quart slow cooker, combine meatballs and onion. Sprinkle brown sugar and soup mix over beef and onion. Pour beer over top.
• Cover; cook on Low setting for 5 to 6 hours.
• Just before serving, gently stir mixture to coat meatballs with sauce. Serve with toothpicks. Meatballs can be held on Low setting for up to 1 hour.

BAVARIAN MEATBALLS AND CABBAGE

Steps:

• In bowl, mix throughly beef, bread crumbs, egg, 1/4 tsp caraway and salt.
• Shape into 16 meatballs.
• In skillet, brown meatballs in the shortening, pour off fat.
• Blend soup, water, cream cheese and remaining caraway, add to skillet. Add celery and carrot to skillet.
• Cover and cook over low heat 5 minute.
• Add cabbage and green pepper, cook 15 minutes or until cabbage is tender. Stir occasionally.