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German-Style Meatballs

According to the proprietress of Primal Kitchen: A Family Grokumentary (she is SUCH a nice person and her series about what her pre-schooler eats for lunch each day alone is worth the visit), Oktoberfest is in full swing in Munich this week, ending October 3rd.  Why they’d want to have Oktoberfest in September is beyond me but I checked, and sure enough – that’s when they’re celebrating.

Silly Germans.

I had no idea that any of this was taking place (for some reason, I thought Oktoberfest took place in October, but that’s just me) when I made sweet and sour cabbage Friday night and served it with these German-Style Meatballs.  Oh. My. Goodness.  The were absolutely delicious – four of us annihilated the entire pan.  And it was easy – in fact, the hardest thing about it was deciding what to do with the rest of the sweet white wine (I don’t care for white wines, especially sweet ones).  (I drank it anyway.  Wouldn’t want to waste it.)

While the recipe calls for ground pork, ground beef would be a perfectly suitable substitute, as would ground turkey if you insist on a non-red meat.  I’ve also specified either sour cream or plain yogurt, simply because I used plain, full-fat goat milk yogurt.  It was even tangier than cow milk yogurt, hence the addition of the optional tablespoon of honey.  If you use sour cream, I doubt you’ll need it – the wine should keep it sweet enough.

German-Style Meatballs

German-Style Meatballs

serves 6, or my household and a guest

2 pounds ground pork
1 tablespoon dried parsley
1 teaspoon kosher or sea salt
1/2 teaspoon freshly-ground black pepper
1 teaspoon dried dill
2 teaspoons Dijon mustard
1 teaspoon Worchestershire sauce (without HFCS or MSG)
2 tablespoons lard or other cooking fat
2 cloves garlic, minced
1 cup Riesling or other sweet white wine
1/2 cup sour cream or plain yogurt
1/2 teaspoon kosher or sea salt
1/4 teaspoon freshly-ground black pepper
1 tablespoon raw honey (optional)

Using your hands, gently combine the ground pork, parsley, salt, pepper, dill, mustard and Worchestershire sauce in a large mixing bowl; shape the mixture into approximately thirty-two 1 ½-inch meatballs.

Melt the lard or cooking fat in a large, heavy skillet over medium-high heat until hot. Add the meatballs and cook, turning gently, until browned and almost cooked through, about 10 minutes. Remove the meatballs from the skillet with a slotted spoon to a paper towel-lined plate and set aside.

Drain all but two tablespoons of the fat from the skillet; add the garlic and sauté for 30 seconds or until lightly browned. Add the wine; bring to a boil over medium heat and cook 1 minute. Reduce the heat and stir in the sour cream or yogurt, salt, pepper and honey. Return the meatballs to the skillet and simmer for about 5 minutes, or until the meatballs are cooked through.

Nutrition (per serving): 519 calories, 40.2g total fat, 122.9mg cholesterol, 600.1mg sodium, 488.1mg potassium, 5.8g carbohydrates, <1g fiber, 3.7g sugar, 26.2g protein.

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