Best 5 German Butterballs Recipes
German butterballs, also known as Königsberger Klopse or Frikadellen, are a classic German dish consisting of tender meatballs made from a mixture of ground beef, pork, and bread crumbs, simmered in a creamy sauce. Often served with boiled potatoes and red cabbage, these meatballs are a delicious and hearty meal that is sure to satisfy the whole family. With variations and origins dating back to the 18th century, German butterballs have become a staple in German cuisine and continue to be enjoyed by people all over the world.
Let's cook with our recipes!
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.
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
BUTTER BALLS II
Steps:
- Beat butter on medium speed for 30 seconds. Add sugar, beat until fluffy. Add flour, and beat at low speed until well blended, stir in pecans.
- Shape into one inch balls. Bake at 325 degrees F (165 degrees C) on an ungreased cookie sheet for 20 minutes. Remove and put on wire rack to cool. Roll in confectioners' sugar when cool.
Nutrition Facts : Calories 159.7 calories, Carbohydrate 14.4 g, Cholesterol 20.3 mg, Fat 11 g, Fiber 0.7 g, Protein 1.6 g, SaturatedFat 5.2 g, Sodium 54.7 mg, Sugar 6 g
GERMAN MEATBALLS AND GRAVY
These meatballs are in celebration of my heritage. I love making them for my family especially because they are a quick meal. -Marshelle Greenmyer-Bittner, Lisbon, North Dakota
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 8 servings.
Number Of Ingredients 14
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.
Nutrition Facts : Calories 383 calories, Fat 24g fat (11g saturated fat), Cholesterol 127mg cholesterol, Sodium 745mg sodium, Carbohydrate 13g carbohydrate (5g sugars, Fiber 1g fiber), Protein 28g protein.
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.
Tips:
- Mise en Place: Before you start cooking, ensure all your ingredients and tools are ready and measured. This will make the cooking process smoother and less stressful.
- Use High-Quality Meat: The quality of your meat will significantly impact the final dish. Choose high-quality ground beef, veal, and pork for the best results.
- Seasoning and Spices: Don't be afraid to experiment with different seasonings and spices to create unique flavor combinations. Use salt and pepper as a base and add other spices like paprika, garlic powder, onion powder, and herbs like thyme or sage.
- Chill the Meat Mixture: Before forming the meatballs, chill the meat mixture for at least 30 minutes. This will help the meatballs hold their shape better during cooking.
- Shape the Meatballs Carefully: When forming the meatballs, handle them gently to avoid overworking the meat. Overworking can make the meatballs tough.
- Brown the Meatballs: Browning the meatballs before simmering them in the sauce adds flavor and color. Brown the meatballs in a skillet over medium heat until they are golden brown on all sides.
- Use a flavorful Sauce: The sauce is an integral part of the dish, so make sure it's flavorful and complements the meatballs. Use a combination of quality ingredients like tomatoes, onions, garlic, and herbs to create a delicious sauce.
- Simmer Gently: Once the meatballs are browned, simmer them in the sauce over low heat for at least 30 minutes. This will allow the meatballs to absorb the flavors of the sauce and become tender.
- Serve Hot: German Butterballs are best served hot. Garnish with fresh parsley or chives before serving.
Conclusion:
German Butterballs are a classic comfort food that is easy to make and always a crowd-pleaser. With a combination of flavorful ground meat, a savory sauce, and tender mashed potatoes, this dish is sure to satisfy everyone at your table. Whether you're looking for a hearty meal for a weeknight dinner or a special dish for a holiday gathering, German Butterballs are a perfect choice. So next time you're craving a delicious and comforting meal, give this recipe a try and experience the goodness of German Butterballs for yourself.
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