Slow Cooker German Meatballs. Great recipe for Slow Cooker German Meatballs. Every Oktoberfest, my half German wife and I like to make typical and atypical German Dishes. The past two years, we have made an old recipe for German Meatballs.
That will make the meatballs tough and rubbery. Form the mixture into golf sized balls, then place them onto a baking dish. Heat the oil in a skillet; brown the meatballs. You can cook Slow Cooker German Meatballs using 9 ingredients and 8 steps. Here is how you cook that.
Ingredients of Slow Cooker German Meatballs
- It’s 1/2 lb of Unseasoned Pork.
- Prepare 1/2 lb of Beef.
- Prepare 1 of Egg.
- Prepare 1 1/2 tbsp of Bread Crumbs.
- It’s 1/2 tbsp of Paprika.
- It’s 1 pinch of pepper.
- It’s 1/2 tsp of Dried Parsley.
- Prepare 1 pinch of Nutmeg.
- It’s 2 (12 oz) of Jars of Fat Free Brown Gravy, 24 oz altogether.
Spoon sauerkraut into skillet; top with meatballs. German meatballs are browned to perfection and smothered in a creamy gravy sauce. They're filled with fresh ground meat and yummy seasonings. Traditionally, German meatballs are made with veal or pork, but I like to make mine with a combination of pork and beef.
Slow Cooker German Meatballs instructions
- Preheat the oven to 400 Degrees..
- Mix all of the ingredients, except the gravy, together, but careful not to over-mix. That will make the meatballs tough and rubbery..
- Form the mixture into golf sized balls, then place them onto a baking dish. The mixture should make about 12 meatballs..
- Place the meatballs into the preheated oven. Bake for 10 minutes, then flip them over. If you do not wish to put them into the slow cooker, then cook them for another 5 minutes..
- After that, bake for another 10 minutes until somewhat crispy on the outside. Again, if you do not wish to put them into the slow cooker, then cook them for another 5 minutes..
- Let the meatballs cool for about 15 minutes, then place them into the slow cooker..
- Pour both jars of gravy on top of the meatballs, close lid, put the temperature on low and cook for 4 to 6 hours..
The meatballs were great; but, the sauce was VERY bland. This helped them retain there shape and to allow the grease to drip off. I added two additional garlic cloves but it was still bland. Sprinkle with snipped fresh parsley, for garnish. German Meatballs in White Sauce (Königsberger Klopse) Written by.