German Meatballs
A fuss-free beef built around minced beef, minced pork and anchovy fillets, finely chopped — roughly 75 minutes start to finish, and rated medium to make. Below: the ingredients split into pantry staples and a quick shopping list, a built-in serving scaler, and the method in 7 steps.
You'll mainly reach for pan and large pot. At medium difficulty across 7 steps, it's manageable with a little attention.
What you'll need
Shopping list (8)
Pantry staples (you likely have these)
Diet: contains meat, based on every ingredient listed below.
Contains: Gluten Dairy Egg Fish
Allergen labels are informational and may not cover cross-contact; verify every package and consult a qualified professional for medical dietary needs. Diet labels are derived from the ingredient list on this page — how we verify diet and allergen labels.
Food-safety and allergen information is general, not medical advice. Follow current guidance from your local food-safety authority, verify product labels, and seek qualified advice for allergies or health conditions.
How to make it
- In a large bowl combine the minced beef and pork with half the chopped onion, the anchovies, half the capers, the soaked and squeezed bread, the egg, the mixed herbs, and a little salt and pepper, then mix well and shape into 12 to 16 even meatballs.
- Melt the butter in a wide pan over medium-high heat and brown the meatballs on all sides, working in batches so they sear rather than steam, then lift them out and set aside.
- Add the remaining onion to the pan and cook for a few minutes until soft, then pour in the riesling and let it bubble for 2 minutes, scraping up the browned bits from the base.
- Stir in the beef stock, return the meatballs to the pan, cover and simmer gently for 20 to 25 minutes until they are cooked through to at least 71 C (160 F) in the centre.
- Lift the meatballs out and keep them warm, then whisk the flour into a little cold water to make a smooth paste and stir it into the simmering liquid to thicken the sauce.
- Lower the heat and stir in the creme fraiche and the remaining capers, warming through without letting it boil, then taste and adjust the seasoning.
- Return the meatballs to the sauce to coat, and serve with boiled potatoes or buttered noodles.
You'll use: Pan · Large pot · Saucepan · Whisk · Steamer
Ingredient substitutions
- White Wine
- chicken or vegetable stock + 1 tsp vinegar
- Creme Fraiche
- sour cream · Greek yogurt
- Butter
- olive oil (¾ the amount) · coconut oil · margarine
Tips & common questions
How long does German Meatballs take to make?
About 75 minutes from start to finish — an estimate based on the 7 steps and 14 ingredients. Times vary with your kitchen and how much prep you do ahead.
What can I use instead of white wine?
Try chicken or vegetable stock + 1 tsp vinegar. See the substitutions section above for more swaps.
Can I scale this recipe up or down?
Yes — use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
How should I store leftovers?
Cool leftovers quickly, refrigerate in an airtight container, and eat within 3 days. Reheat until piping hot throughout.
Related recipes
Adapted recipe — rewritten in our own wording from an open-licensed community cookbook, not yet independently kitchen-tested by Consomee. How we source, test & correct recipes.
German Meatballs is adapted by Consomee from the Wikibooks Cookbook, rewritten in our own wording and used under CC BY-SA 4.0. Photo: Königsberger Klopse (4109469063).jpg by Katrin Gilger, CC BY-SA 2.0 via Wikimedia Commons. We add the serving scaler, ingredient tools, timing and structure — how we source recipes.