Aunt Emma`s German Meatballs

10 Feb
Aunt Emma`s German Meatballs

Aunt Emma`s German Meatballs

Aunt Emma`s German Meatballs are this simple man`s plan to better eating today.  This recipe was given to me by my kitchen culinary legend great Aunt Emma. An amazing lady who was a big part of my life growing up & a huge inspiration when it came to cooking.  I`m pretty sure she could make anything & when it came to warming, stick to your ribs kind of food she was a magician. (Not to mention fresh baked bread, cookies, cakes, pies, pretty much you name it)
The only modification I made in this recipe is Aunt Em used equal parts beef, pork & veal. Veal is tough to come by here in the Baja so I left it out. If you can get it by all means use it.
Here`s what you`ll need for Aunt Emma`s German Meatballs:
Ground Beef- 1/2 lb
Ground Pork- 1/2 lb
Bread-1 slice soaked in milk
Egg-1 beaten
Onion- 1/4 cup
Salt- 1 teaspoon
Parsley- 5-6 tablespoons finely chopped divided
Lemons-2 juiced,1 zested
Worcestershire Sauce-1 tablespoon
Smoked Paprika- 1 teaspoon
Chicken or Vegetable Stock
Butter
FlourGerman Meatballs2German Meatballs1Soak a piece of bread in milk & squeeze out the excess.German Meatballs3Heat a skillet over medium heat & saute the onion in a 1/2 tablespoon of butter 3-4 minutes or until soft.German Meatballs4In a mixing bowl add the beef, pork, 2 tablespoons parsley, sautéed onion, egg, paprika, salt, Worcestershire, lemon zest & juice of 1/2 a lemon. German Meatballs5Mix thoroughly until well combined. German Meatballs6Bring a large pot of chicken or vegetable stock to a simmer & form the meatballs. These are fairly large, about 2 inches in diameter. Gently place the meatballs in the stock & cook for about 20 minutes.German Meatballs7Once cooked remove to a plate. Time to make the sauce.German Meatballs8Melt 3 tablespoons of butter and add 3 tablespoons of flour.German Meatballs9Cook 3-4 minutes stirring to get the raw flour taste out.German Meatballs10Slowly add 3 cups of the stock while stirring back into the butter-flour mixture or roux. You don`t want lumps. Add the remaining lemon juice & parsley. Bring to a boil & reduce to a simmer. Season to taste with salt & pepper.German Meatballs11Return the meatballs to the sauce & heat through until your gravy has thickened basting occasionally, about 5 minutes. Ready to plate.German Meatballs13 Serve on a bed of rice, quinoa or Cauliflower Rice  spooning some extra sauce over the top.

Aunt Emma`s German Meatballs

Aunt Emma`s German Meatballs

Enjoy Aunt Emma`s German Meatballs!!

Aunt Emma`s German Meatballs

Aunt Emma`s German Meatballs

Aunt Emma`s German Meatballs

Ingredients

  • Ground Beef- 1/2 lb
  • Ground Pork- 1/2 lb
  • Bread-1 slice soaked in milk
  • Egg-1 beaten
  • Onion- 1/4 cup
  • Salt- 1 teaspoon
  • Parsley- 5-6 tablespoons finely chopped divided
  • Lemons-2 juiced,1 zested
  • Worcestershire Sauce-1 tablespoon
  • Smoked Paprika- 1 teaspoon
  • Chicken or Vegetable Stock
  • Butter
  • Flour

Instructions

  1. Soak a piece of bread in milk & squeeze out the excess.
  2. Heat a skillet over medium heat & saute the onion in a 1/2 tablespoon of butter 3-4 minutes or until soft.
  3. In a mixing bowl add the beef, pork, 2 tablespoons parsley, sautéed onion, egg, paprika, salt, Worcestershire, lemon zest & juice of 1/2 a lemon.
  4. Mix thoroughly until well combined.
  5. Bring a large pot of chicken or vegetable stock to a simmer & form the meatballs. These are fairly large, about 2 inches in diameter.
  6. Gently place the meatballs in the stock & cook for about 20 minutes.
  7. Once cooked remove to a plate.
  8. Time to make the sauce.
  9. Melt 3 tablespoons of butter and add 3 tablespoons of flour.
  10. Cook 3-4 minutes stirring to get the raw flour taste out.
  11. Slowly add 3 cups of the stock while stirring back into the butter-flour mixture or roux. You don`t want lumps.
  12. Add the remaining lemon juice & parsley. Bring to a boil & reduce to a simmer. Season to taste with salt & pepper.
  13. Return the meatballs to the sauce & heat through until your gravy has thickened basting occasionally, about 5 minutes.
  14. Serve on a bed of rice, quinoa or cauliflower rice spooning some extra sauce over the top.
  15. Enjoy Aunt Emma`s German Meatballs!!
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7 thoughts on “Aunt Emma`s German Meatballs

  1. Pingback: Albondigas de Pescado/ Fish Meatballs – Chile and Salt

  2. Man, I remember those! With her venison (spiced grape) jelly on the side sometimes … and buttered egg noodles … Thank you for bringing back cheering winter dinners at the farm. With the sun setting over the hayfields.

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