German Beef Meatballs Recipe

I whisk myself away to flavor town with this savory German-inspired beef meatball recipe that’s both hearty and delightfully customizable. With a fragrant medley of garlic, fresh parsley, and a subtle kick from paprika, these mouthwatering morsels are perfectly paired with nostalgic comfort foods like buttery mashed potatoes or twirl-worthy egg noodles, making each bite a tender delight.

Making a flawless platter of Beef German Meatballs is one of my very favorite culinary experiences. The mixture of 500 grams of ground beef with nearly a whole onion and a couple of cloves of garlic guarantees a deliciously succulent bite of meatball.

I love how the milk blended with the breadcrumbs creates an impossibly tender texture, and how the combination of mustard and paprika adds a delightful depth of flavor. And fresh parsley not only elevates the flavor; its presence makes this dish—in mass quantities—a good source of certain vitamins.

German Beef Meatballs Recipe Ingredients

• Ground Beef: Rich in protein; provides essential vitamins and minerals.
• Onion: Adds flavor and slight sweetness; good source of fiber.
• Garlic: Enhances savory depth; contains compounds with health benefits.
• Fresh Breadcrumbs: Provides structure; made from bread, contributing carbohydrates.
• Egg: Binds ingredients; excellent source of high-quality protein.
• Parsley: Adds freshness and color; rich in vitamins and antioxidants.
• Mustard: Provides tangy flavor; low in calories and carbs.
• Paprika: Adds color and mild heat; high in antioxidants.

German Beef Meatballs Recipe Ingredient Quantities

• 500g ground beef
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 50g fresh breadcrumbs
• 1 egg
• 2 tablespoons fresh parsley, chopped
• 1 teaspoon mustard
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon paprika
• 1/4 cup milk
• 2 tablespoons vegetable oil

How to Make this German Beef Meatballs Recipe

1. Combine in a large mixing bowl the ground beef, finely chopped onion, minced garlic, and fresh breadcrumbs.

2. In the bowl, add the following ingredients: the egg, fresh parsley, mustard, salt, black pepper, and paprika.

3. Add the milk, and blend all the components together until they are well united. Make sure the blend is uniformly combined without overbeating it.

4. Mold the combination into spheres of meat, close to the size of golf balls, and do it with your hands. Make sure you can create about 12-15 of these hearty orbs from a single batch.

5. In a large frying pan, heat the vegetable oil over medium heat.

6. When the oil is hot, take care to add the meatballs to the skillet, and be sure not to crowd the pan.

7. Prepare the meatballs to be cooked for approximately 6-8 minutes, turning them now and then to guarantee they brown uniformly on every side.

8. When the meatballs are fully cooked and have attained an internal temperature of 160°F (71°C), take them out of the skillet and put them on a plate lined with paper towels to absorb any extra oil.

9. Let the meatballs rest for a few so they retain juiciness.

10. Present the German beef meatballs with whatever seems pleasing to the eye and palate as sides. It could be whipped, mashed potatoes, or the meatballs could be served over cooked egg noodles, which, by the way, are more delicious than you remember from childhood. And if your spirit is in the least bit constrained by the worry of how to make the dish visually captivating, fret no more: Toss fresh parsley over the meatballs, as a disarranged garnish, and it will look and taste successfully rascally.

German Beef Meatballs Recipe Equipment Needed

1. Large mixing bowl
2. Measuring cups
3. Measuring spoons
4. Chopping knife
5. Cutting board
6. Garlic press or mincer
7. Large frying pan or skillet
8. Spatula or tongs
9. Plate
10. Paper towels

FAQ

• Q: Can I use a different type of meat instead of beef?A: Yes, ground pork or a mixture of pork and beef can be used for a different flavor.
• Q: How can I make the meatballs gluten-free?A: Substitute gluten-free breadcrumbs for fresh breadcrumbs, or leave out the breadcrumbs entirely and use a bit more egg to bind the ingredients.
• Q: What can I use if I don’t have fresh parsley?A: While dried parsley can be used, begin with just 1 tablespoon, as its flavor is more potent than that of fresh parsley.
• Q: Is it possible to bake these meatballs instead of frying?A: Yes, you can cook them in a 200°C (about 400°F) oven for 20-25 minutes. Make sure to turn them halfway for even cooking.
• Q: Can I freeze the meatballs?Certainly! You can freeze them either before you cook them or after. Just make sure they’re in a container that’s safe for the freezer.
• Q: How can I add more flavor to the meatballs?A: Think about including a teaspoon of Worcestershire sauce or some finely grated nutmeg to add some greater depth of flavor.
• Q: What dipping sauce pairs well with these meatballs?A: A traditional tomato-based sauce or a creamy mustard sauce complements the meatballs very nicely.

German Beef Meatballs Recipe Substitutions and Variations

Ground turkey can stand in for ground beef, making for a lighter dish.

Texture-wise, panko breadcrumbs can take the place of fresh breadcrumbs, but they still pack a little more of a punch.
You can use dried parsley (1 tablespoon) instead of fresh parsley.
Dijon mustard can be used in place of standard mustard for a more flavorful alternative.
Instead of vegetable oil, use olive oil for a fuller flavor.

Pro Tips

1. Chill the mixture: Before forming the meatballs, let the mixture rest in the fridge for about 30 minutes. This helps the ingredients bind together better, making it easier to shape the meatballs and keeping them from falling apart during cooking.