Kummel Klops (German Meatballs) |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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October reminds me of Oktoberfest which reminds me of this recipe. Years ago, when my oldest son was in high school, his German class had a celebration and each student was to bring a German dish to share with the class. My son surfed the net and chose this one. He made it for his class (with my help, of course) and everyone enjoyed it with some of the students actually asking him for the recipe. I am not sure of its authenticity but we liked it and still make it today when he comes home on leave for a visit. Ingredients:
1 lb ground beef |
salt and pepper, to taste |
1/2 teaspoon poultry seasoning |
1/4 teaspoon dried dill |
1/4 cup fine dry breadcrumb |
1/4 cup milk |
1 tablespoon chopped parsley |
1 egg, slightly beaten |
1 (14 ounce) can beef broth |
1 (4 ounce) can sliced mushrooms, drained |
1/2 cup chopped onion |
1 cup sour cream |
1 tablespoon flour |
Directions:
1. Mix together ground beef, salt and pepper, poultry seasoning, dill, breadcrumbs, milk, parsley and egg. Shape into 24 meatballs.
2. Brown slowly, in a large skillet, turning frequently. Add broth, mushrooms and onions. Cover, and simmer for 30 minutes.
3. Take out the meatballs. Blend together the sour cream and flour. Stir into the broth. Add back the meatballs and stir, bringing just to a boil and cook for 5 minutes more.
4. Serve over German dumplings, noodles or mashed potatoes.
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