German Style Meatballs - Oktoberfest Recipes (2024)

FAQs

What are German meatballs made of? ›

Authentic Königsberger Klopse are made from ground veal, beef, and pork, along with a small amount of anchovies (or sardines or herring), chopped onions, bread crumbs, eggs, and spices.

The meatballs are made from very finely minced veal, though less expensive beef or pork is often substituted, along with onions, eggs, a few (white) bread crumbs, and spices, chiefly white pepper. The traditional recipe uses anchovy. If herring is substituted, the dish is called Rostocker Klopse.

Keep refrigerated below 5°C at the bottom of the fridge. Once opened, keep refrigerated and use within 24 hours and by date shown. Suitable for freezing.

Eggs: Eggs keep the meatballs from drying out and they act as a binding agent, which means they help hold the ingredients together. Cheese: You'll need a cup of freshly grated Romano cheese.

The name of the dish comes from the historic Prussian city called Königsberg, today's Kaliningrad, where the recipe was developed. Traditionally the main ingredients of those particular meatballs were ground veal or ground beef and pork as well as chopped anchovies.

The most diffused term would be “Fleischkloß”, but in total there would be 15 different words that refer to meatballs! “Frikadelle” is very common in the centre and north-west areas of Germany, whereas “Fleischküchle” would be more common in the south-eastern region.

Origins and evolution

Frikkadels were initially introduced to South Africa by Dutch colonisers. The frikkadel became a cornerstone of Afrikaans cuisine, traditionally made using beef mince, onion, egg, grated potato and stale bread soaked in milk.

Meatballs make great freezer meals. They can be frozen either cooked or uncooked and keep well for up to 2 months. For super convenient and time saving meals, simply make a double batch of meatballs and freeze the extra!

Arrange meatballs in a single layer on a baking sheet (keep them from touching each other or they will stick together when frozen) and freeze until solid. Transfer the meatballs to a freezer bag or freezer-safe container, label with type of meatball and date, and freeze for 1-2 months.

Are Aldi meatballs pre cooked? ›

Frozen. Full cooked. About 64 meatballs per package. No artificial colors or flavors.

Ground meat: I use a combination of lean ground beef and ground lamb or pork. Egg: 1 egg goes into the meatball mixture, and we use an egg yolk to thicken the lemon sauce at the end. Herbs: Fresh mint brightens the recipe while dried oregano provides an earthy element.

American meatballs are the biggest in size, with Italian and Swedish meatballs following on the depth chart. Italian meatballs call for seasonings like grated parmesan and oregano, while Swedish ones use seasonings like nutmeg and allspice. While it doesn't sound like a huge distinction, you'll notice it in the taste!

Italian Meatballs vs Swedish Meatballs: Swedish Meatballs are typically smaller in size than Italian meatballs and they are usually made with a 50-50 ratio of ground pork and ground beef.

While both varieties include ingredients such as grated onion and panade (milk-soaked bread) or bread crumbs, plus the usual salt and pepper, Swedish meatballs traditionally use spices like allspice, nutmeg, white pepper, and sometimes ground ginger as flavoring.