What is Königsberger Klopse made of?

The meatballs are made from very finely minced veal, though less expensive beef or pork is often substituted, along with onions, eggs, a few (white) bread crumbs, and spices, chiefly white pepper. The traditional recipe uses anchovy. If herring is substituted, the dish is called Rostocker Klopse.

What is meatballs in German?

meatball {noun} Fleischpflanzerl {n} [Southger.]

What are Polish meatballs made of?

Ingredients 1-1/2 cups soft bread crumbs. 1/2 cup evaporated milk. 1/2 pound ground pork. 1/2 pound ground veal. 1/2 pound ground beef. 2 large eggs, lightly beaten. 1 tablespoon grated onion. 1 tablespoon minced fresh parsley. More items... Jan 8, 2024

What is the meaning of brat in German?

Many etymologists trace the origins of “bratwurst” back to the Old High German word “Brat,” meaning without waste , and “wurst,” which means “sausage.” And that's exactly what bratwursts are: unwasteful sausages.

What is the difference between a meatball and a frikkadel?

Many variations of the frikkadel notwithstanding, what sets the traditional South African frikkadel apart from its meatball cousins are three things: the meat is beef mince; the bread is soaked in milk; and the dish is baked in the oven . Just like ouma used to make it.

What is raw meat called in Germany?

Nowadays in Germany, Mett refers to raw minced pork meat. It's also known as Hackepeter in Berlin. The appetizing snack is still served on bread rolls in many German butcher's shops and bakeries — and it will forever keep amazing foreigners who haven't grown up it with it.

What are Spanish meatballs made of?

My albondigas recipe is made from minced beef and pork blended with fried onions, cumin and smokey paprika and shaped into large Spanish meatballs that are slowly cooked in a rich tomato sauce made with roasted red peppers and Rioja wine.

What are Sicilian meatballs made of?

Sicilian meatballs are a delightful alternative to traditional meatballs. Raisins and pignoli nuts are combined with ground chuck, Pecorino Romano cheese, garlic, parsley, and breadcrumbs and cooked in a tomato sauce until tender.

What is the history of konigsberger klopse?

Therefore, it is a dish that has its origin in German and Russian cultures. Königsberger Klopse is still a very common traditional German dish that is cooked all over Germany. The first time it came up is about 200 years ago and was allegedly first made by a cook of a merchant family living in Königsberg .

What is the history of Koenigsberger Klopse?

However, the East Prussian name Klops (meaning "meat dumpling") didn't originate until the 18th century. Königsberger Klopse was invented in the city of Königsberg (then the capital of East Prussia; today known as Kaliningrad, Russia) around 200 years ago .

What is the origin of Frikkadels?

Some believe it originated in Germany and it's recorded as having been eaten as early as the 17th century and traditionally served with mashed potatoes and pickled cabbage. Varieties of frikkadellen include combining veal and pork, or beef and pork, or even fish.

What is the history of German meatballs?

The name of the dish comes from the historic Prussian city called Königsberg, today's Kaliningrad, where the recipe was developed . Traditionally the main ingredients of those particular meatballs were ground veal or ground beef and pork as well as chopped anchovies.

German Style Meatballs - Oktoberfest Recipes (2024)

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We make these meatballs for our annual Oktoberfest at church. Flavorful meatballs in a sweet and sour sauce, loaded with sauerkraut and cranberries.Click to Tweet

Many people celebrate Oktoberfest in the fall. Here is a family favorite we make for our annual dinner at church. Flavorful meatballs in a sweet and sour sauce, loaded with sauerkraut and cranberries. Members of our church like these German Style Meatballs so much, they’ve come to expect it each year.

(Post modified with new pictures on 10/11/23.)

This recipe is so easy to prepare. You just need to make sure you have the necessary ingredients, as some of them may not be a regular item stocked in your pantry. These items (for me anyway) are: Onion Soup Mix, Sauerkraut, Chili Sauce, and Whole Berry Cranberry Sauce. It seems like a lot, but really, these meatballs are delicious! And who doesn’t like meatballs, right?

Another item worth noting is that this recipe works really well if you happen to have a lot of ground venison in your freezer. We eat a lot of deer meat, so I’m always looking for ways to use it.

You may serve these meatballs as appetizers or as a main dish. And it’s perfect for your next Oktoberfest potluck dinner!

See More Meatball Recipes

Homemade Spaghetti Sauce with Meatballs
Potluck Barbecue Meatballs
Spaghetti Sauce and Mighty Meatballs
Easy Swedish Meatballs

Ingredients for German Style Meatballs

(See full recipe at the bottom of this post.)

lean ground beef (80/20 or ground venison)
large egg
onion soup mix
plain bread crumbs or crushed saltine crackers

Sauce

sauerkraut
whole berry cranberry sauce
Chili Sauce (See my Homemade Version Here.)
brown sugar
water

Instructions for Making this Recipe

Preheat oven to 325 degrees. To begin, gather all your ingredients so that you have them in easy access at your workspace.

Make the Meatballs

Using a large stainless mixing bowl, mix together the ground burger, large egg, onion soup mix, and bread crumbs, making sure to combine everything thoroughly.

You’ll want to use a lean ground beef for this recipe. Ground venison also works really well.I like to use my hands to make the meatballs. You can also use crushed saltine crackers if you don’t have any bread crumbs.

Using a cookie scoop or spoon, shape the mixture into small meatballs.

Place in an oblong baking pan sprayed with baking spray. This should make enough meatballs to fill the pan, about 30 meatballs.

Prepare the Sauce

In a separate bowl, mix together the sauerkraut, whole cranberry sauce, chili sauce, brown sugar, and water.

Chili Sauce is one of those items I may not always have in my pantry, so here is an easy Homemade Version if you need it.
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Spoon the sauce over the meatballs.

Bake the meatballs, uncovered for 2 hours. Allow to cool for 15 minutes and then turn the meatballs in the sauce. If you’re planning to take this to a potluck dinner, you may also opt to place the meatballs in a slow cooker to keep warm on low.

This recipe will easily serve 8-10 people. Serve as an Appetizer with toothpicks or a Main Dish at your next German Dinner or Oktoberfest Celebration.

I like to serve these meatballs with Bierocks and/or German Spaetzle with Cabbage. Guten Appetit!

Wine Recommendations – Serve with a Dry Riesling such as Chateau Michelle Rieslingor a favorite Gewurztraminer.

See more German Recipes Here. Browse Main Dishes Here. View Appetizes Here.