Best 5 German Butter Balls Recipes
If you're looking for a delicious and unique dish to impress your friends and family, German Butter Balls are the perfect choice. These savory meatballs are made with a combination of ground beef, pork, and veal, and are then coated in a flavorful breadcrumbs and butter mixture. The result is a crispy, golden-brown exterior with a tender and juicy interior. Serve German Butter Balls with your favorite sides, such as mashed potatoes, green beans, or a side salad, for a complete and satisfying meal.
Check out the recipes below so you can choose the best recipe for yourself!
BUTTER BALLS FOR CHICKEN BROTH OR NOODLE SOUP
Because food prices are going through the roof I decided to post. Use day old or older bread. Use the crusts also. This is a German recipe from my relatives.You don't have to use cream, evaporated milk, half and half will do. I use "I Can't Believe it is Butter" spread instead of butter or margarine. It is my posted recipe and it works well. The idea is taste, not cost. Cook the last five minutes in chicken noodle soup or vegetable soup. Note: You can use Egg Beaters instead of the eggs. Add a dash of cornstarch to the Eggbeaters.
Provided by Montana Heart Song
Categories Breads
Time 25m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Toast the bread slices in a 400°F oven until brown on one side.
- Flip over and toast on the other side. Cool.
- Take very dry bread slices and pulse in a blender or food processor until very fine crumbs.
- Place in a large bowl and mix margarine. and cream and eggs, salt and allspice all at once. Mix well. Shape in 1 inch balls.
- Take a large slotted spoon and lower 3 or 4 balls into the boiling or simmering liquid at a time. Cook 5 to 7 minutes. Serve immediately.
- Note: If you have extra large loafs of bread ie. sandwich slices loafs of bread you my have to add some warm milk to form the balls.
- Do not be shy in squeezing to form the balls.
- Extras to add if desired: A little dried parsley flakes, a very small square of cheese in the center.
- Note: You can prepare ahead and freeze for use later. Do not keep over a month.
Nutrition Facts : Calories 444.9, Fat 25.1, SaturatedFat 6.7, Cholesterol 154.2, Sodium 847.9, Carbohydrate 43.4, Fiber 2, Sugar 3.9, Protein 11.3
GERMAN MEATBALLS
This is one of our favorite main dishes. Because we raise our own pork and beef, the meat we use is always freshly ground. For variety, these meatballs can be cooked with a sweet cream gravy or steamed with tomatoes. But we prefer them with homemade sauerkraut. -Iona Redemer, Calumet, Oklahoma
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 6 servings.
Number Of Ingredients 14
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.
Nutrition Facts : Calories 376 calories, Fat 22g fat (7g saturated fat), Cholesterol 114mg cholesterol, Sodium 1636mg sodium, Carbohydrate 18g carbohydrate (3g sugars, Fiber 4g fiber), Protein 27g protein.
GERMAN BUTTERBALLS
Make and share this German Butterballs recipe from Food.com.
Provided by andypandy
Categories German
Time 15m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Mix all together, and roll into walnut size balls.
- Drop into a light boiling to a simmer chicken stock.
- Always try one first.
- If it breaks apart, add one more egg to bind.
- Different breads and dryness makes this not always perfection.
GERMAN BUTTER BALLS
Similar to matzo balls or dumplings, used in soups.
Provided by TxCinILove2Ck
Categories Dumplings
Time 15m
Yield 8
Number Of Ingredients 6
Steps:
- In a large bowl, mix together the bread crumbs, eggs, butter, milk, salt, and allspice into a smooth dough. Roll into golf ball-sized pieces.
- Cook by dropping into a boiling soup or broth. Simmer until they float to the top.
Nutrition Facts : Calories 649.5 calories, Carbohydrate 61.6 g, Cholesterol 156 mg, Fat 38.1 g, Fiber 3.7 g, Protein 15.5 g, SaturatedFat 21.8 g, Sodium 1298.4 mg, Sugar 8 g
GERMAN BUTTER BALLS
Similar to matzo balls or dumplings, used in soups.
Provided by ~TxCin~ILove2Ck
Categories Dumplings
Time 15m
Yield 8
Number Of Ingredients 6
Steps:
- In a large bowl, mix together the bread crumbs, eggs, butter, milk, salt, and allspice into a smooth dough. Roll into golf ball-sized pieces.
- Cook by dropping into a boiling soup or broth. Simmer until they float to the top.
Nutrition Facts : Calories 649.5 calories, Carbohydrate 61.6 g, Cholesterol 156 mg, Fat 38.1 g, Fiber 3.7 g, Protein 15.5 g, SaturatedFat 21.8 g, Sodium 1298.4 mg, Sugar 8 g
Tips:
- Use high-quality ingredients. The better the quality of your ingredients, the better your butter balls will taste. Use unsalted butter, fresh herbs, and flavorful spices.
- Don't overmix the dough. Overmixing will make the dough tough. Mix it just until the ingredients are combined.
- Chill the dough before rolling it out. This will help the dough to hold its shape better.
- Use a light touch when rolling out the dough. Don't press down too hard, or the dough will become tough.
- Cut the dough into small pieces before frying it. This will help the butter balls to cook evenly.
- Fry the butter balls in hot oil. This will help them to brown quickly and evenly.
- Drain the butter balls on paper towels before serving. This will help to remove excess oil.
Conclusion:
German butter balls are a delicious and easy-to-make appetizer or snack. They are perfect for parties or potlucks. With their crispy exteriors and soft, flavorful interiors, butter balls are sure to be a hit with everyone who tries them.
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