German Style Meatballs Recipe

I can never resist these German Style Meatballs, rich with savory beef, tangy sauerkraut, and a pop of cranberry sweetness. It’s the kind of Oktoberfest-inspired main dish that makes everyone ask for seconds.

I’m obsessed with German Style Meatballs because they hit that sharp-savory-sweet lane I crave when plain meatballs sound boring. The beefy bite, the tang of sauerkraut, that little pop of fruitiness in the background.

So good. I love how this dish feels bold without trying too hard, like something I’d pile on a plate during Oktoberfest and then go back for seconds before pretending I wasn’t.

But I’m not subtle around meatballs. I want the browned edges, the punchy sauce, the country-style attitude, and every forkful dragging through all those tangy bits.

This is hearty food with a backbone. Seriously.

Ingredients

• Ground beef keeps these meatballs juicy, rich, and honestly pretty comforting.
• Egg helps everything hold together, so you don’t get sad crumbles.
• Fresh breadcrumbs make the inside tender, not dense or rubbery.
• Milk softens the crumbs and gives the meatballs that old-school cozy texture.
• Onion adds sweetness and a little bite without taking over.
• Garlic brings the savory punch you’d miss right away.
• Parsley freshens things up, so it’s not all heavy and rich.
• Dijon adds a tiny tang that makes the beef taste brighter.
• Nutmeg is subtle, but Basically, it gives that classic German-style warmth.
• Sauerkraut brings tang, crunch, and that “yep, this works” moment.
• Cranberries add chewy sweetness, which plays really well with the kraut.
• Brown sugar and vinegar balance sweet and sharp, like a quick little glaze.
• Plus, chives or parsley make the plate look less beige and more fun.

Ingredient Quantities

• 1 pound ground beef (80 20)
• 1 large egg
• 1/2 cup fresh breadcrumbs
• 1/4 cup whole milk
• 1 small yellow onion, finely chopped (about 3/4 cup)
• 2 garlic cloves, minced
• 2 tablespoons chopped fresh parsley
• 1 teaspoon Dijon mustard
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon ground nutmeg
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons vegetable oil or neutral oil for frying
• 2 tablespoons unsalted butter
• 1 cup beef broth
• 1 14 ounce can sauerkraut, drained and lightly rinsed
• 1/2 cup dried cranberries
• 2 tablespoons brown sugar
• 1 tablespoon apple cider vinegar
• Optional garnish: chopped fresh chives or parsley

How to Make this

1. In a large bowl whisk the egg, milk, Dijon mustard, Worcestershire sauce, brown sugar, salt, pepper and nutmeg until combined.

2. Add the ground beef, breadcrumbs, chopped onion, minced garlic and chopped parsley to the bowl and mix gently with your hands until just combined; avoid overworking the meat.

3. Form the mixture into 1 1/4 to 1 1/2 inch meatballs and place on a rimmed plate or baking sheet.

4. Heat the vegetable oil in a large skillet over medium-high heat until shimmering. Brown the meatballs in batches, turning to color all sides, about 6 to 8 minutes total per batch; transfer browned meatballs to a plate.

5. Reduce heat to medium and add the butter to the skillet; when melted, pour in the beef broth, scraping up any browned bits from the bottom of the pan.

6. Stir in the drained sauerkraut, dried cranberries and apple cider vinegar, then return the meatballs to the skillet, nestling them into the sauerkraut mixture.

7. Bring the mixture to a gentle simmer, cover the skillet, and cook for 12 to 15 minutes until the meatballs are cooked through and the flavors meld.

8. Taste the sauce and adjust seasoning with a pinch more salt, pepper or a splash more vinegar or brown sugar if needed to balance sweet and tangy.

9. Serve the meatballs spooned over the sauerkraut and cranberry sauce, garnished with chopped fresh chives or parsley if desired.

Equipment Needed

1. Large mixing bowl
2. Whisk
3. Measuring cups and spoons
4. Chef knife and cutting board
5. Rimmed plate or baking sheet
6. Large heavy skillet (10 to 12 inch)
7. Tongs or slotted spoon
8. Wooden spoon or spatula for deglazing and stirring
9. Fine mesh strainer or colander for draining sauerkraut
10. Instant read thermometer (optional, for checking meatball doneness)

FAQ

German Style Meatballs Recipe Substitutions and Variations

• Ground beef (1 lb): ground pork or a 50/50 beef pork blend for more juiciness; ground turkey or chicken for a leaner option, increase oil to prevent dryness; ground lamb for a richer, slightly gamey flavor.
• Fresh breadcrumbs (1/2 cup): panko breadcrumbs for a lighter, crunchier texture; crushed plain crackers or pretzel crumbs for a toasty note; finely ground oats for a gluten free binder (use certified GF oats if needed).
• Sauerkraut (1 14 oz can): drained, finely shredded braised red or green cabbage tossed with 1 tablespoon apple cider vinegar and 1 teaspoon salt for milder tang; jarred German-style pickled cabbage; kimchi for a spicier, more fermented profile (adjust sugar).
• Dried cranberries (1/2 cup): dried cherries or tart cherries for similar tart-sweet balance; golden raisins or regular raisins for a sweeter, milder note; chopped dried apricots for more chew and a stone fruit sweetness.

Pro Tips

1. Chill the formed meatballs for 15 to 30 minutes before browning. That firms them up so they hold their shape and brown more evenly instead of falling apart in the pan.

2. Don’t overcrowd the skillet when searing. Work in small batches so each meatball gets good contact with the hot surface for a deep, savory crust; transfer browned meatballs to a plate while you finish the rest.

3. Use the fond in the pan. After searing, deglaze with the beef broth and scrape up those browned bits with a wooden spoon. Those bits are concentrated flavor and make the sauerkraut and cranberry sauce taste much richer.

4. Balance the sweet and tangy at the end. Taste the sauerkraut mixture after simmering and adjust with tiny splashes of apple cider vinegar or small pinches of brown sugar until the flavor sings. A little acid brightens the whole dish.