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German Meatballs with Mashed Potatoes
Created by: Howcan Team
Ingredients
- 1 lb ground beef
- 1/2 cup breadcrumbs
- 1/4 cup milk
- 1 small onion, finely chopped
- 1 egg
- 1/4 cup fresh parsley, chopped
- 1/2 tsp salt
- 1/4 tsp black pepper
- 4 large potatoes, peeled and cubed
- 1/2 cup milk
- 4 tbsp butter
- Salt and pepper to taste
- 1/4 cup beef broth
- 2 tbsp all-purpose flour
Instructions
- In a large bowl, combine 1 lb ground beef, 1/2 cup breadcrumbs, 1/4 cup milk, chopped onion, egg, chopped parsley, 1/2 tsp salt, and 1/4 tsp black pepper. Mix until well combined.
- Shape the mixture into meatballs, about 1 inch in diameter.
- In a large skillet, heat 2 tbsp of butter over medium heat. Add the meatballs and cook until browned on all sides, about 10 minutes. Remove the meatballs from the skillet and set aside.
- In a large pot, bring water to a boil. Add the cubed potatoes and cook until tender, about 15 minutes. Drain the potatoes and return them to the pot.
- Mash the potatoes using a potato masher or fork. Add 1/2 cup of milk and 2 tbsp of butter. Season with salt and pepper to taste. Mix until smooth and creamy.
- In the same skillet used for the meatballs, add 2 tbsp of flour and cook over medium heat, stirring constantly, for 1-2 minutes to make a roux.
- Gradually whisk in 1/4 cup of beef broth until the mixture thickens to make a gravy.
- Return the meatballs to the skillet and simmer for 5 minutes, stirring occasionally, until the meatballs are cooked through and the gravy has thickened.
- Serve the meatballs with the mashed potatoes and drizzle with the gravy. Enjoy!
German meatballs, also known as "Königsberger Klopse," are a traditional comfort food in Germany. The dish consists of tender meatballs made from a mixture of ground pork and beef, seasoned with a blend of spices and herbs. These meatballs are then simmered in a creamy white sauce with capers and served alongside creamy mashed potatoes. This hearty and flavorful dish has its origins in the Königsberg region of Germany, where it was a favorite among the locals. Today, you can find delicious variations of this dish in traditional German restaurants across the country, with each chef adding their own unique twist to the classic recipe. For the best version of this dish, look for a restaurant that uses high-quality, well-seasoned meat for the meatballs and takes care to create a rich and velvety sauce to complement the creamy mashed potatoes. The key to getting this dish right lies in the balance of flavors and textures, as well as the careful preparation of the meatballs to ensure they are juicy and tender. While the traditional recipe calls for a creamy white sauce, some chefs may offer alternative methods, such as a tomato-based sauce or a lighter broth-based option, providing a delightful twist on the classic dish.
50 min
4 servings
550 calories
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