Meatballs: Swabian Meatballs (Fleischkuechle)

Dec 10, 2008 I have wanted a perfect german meatball recipe for YEARS,this is even better than my german grandmothers!!!This tastes exactly like the meatballs I buy at a local deli that my family loves. I didn't have to modify anything in the ingredients, but I did sub the beef with elk, cause I have a freezer full!! I also rolled them in flour before frying. yummy, yummy yummy, I already wrote this in my family'a "holygrail" cookboook...

—CARABEAN 

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Meatballs: Lamb Meatballs and Sauce

Lamb Meatballs and Sauce

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 610
Calories from Fat: 391

% Daily Value * Total Fat 43.5g 67 % Saturated Fat 16.4g 82 % Cholesterol 160mg 53 % Sodium 2323mg 93 % ** Potassium 1110mg 31 % Total Carbohydrates 24.4g 8 % Dietary Fiber 4g 16 % Protein 31.3g 63 % ** Sugars 10.5g Vitamin A 20 % Vitamin C 26 % Calcium 18 % Iron 65 % ** Thiamin 42 % ** Niacin 133 % ** Vitamin B6 29 % ** Magnesium 29 % ** Folate 39 % * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Meatballs: Algerian Kefta (Meatballs)

Jan 18, 2011 I loved these. I made them exactly as called for - but used minced onion instead of chopped. For the tomato sauce - I got creative and added: 1 can rotel, 1 can of italian stewed tomatoes, sofrito (from the spanish isle), some salsa, splash of A1 bold, a 1/2 lime (squeezed), more sofrito, pepper and some cumin. Sofrito adds a little zip and spice to the sauce, as I did not have ras el hanout. Simmer on low and added on top of the meatballs. It was SO good and my company for dinner that night were AMAZED! This is my new "go to" recipe for meatballs. My FAVE!

—marisullivan 

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Meatballs: Finnish Meatballs (Lihapyorykoita)

May 12, 2010 As written, an instant family favorite--I second the other review that says nothing needs to be changed. The whole family (husband, children 3 and 1, and myself) wanted seconds. Tasty, economical comfort food. Can't wait to make it again!

—byulawcat 

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Tangy and Sweet Meatballs

© Reiman Media Group, LLC., 2013

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Meatballs: Swedish Meatballs (Svenska Kottbullar)

Jan 16, 2012 I only made the meatballs from this recipe, not the gravy. I also used groung turkey rather than beef & pork. That said, it's the spices that really make this recipe. I was afraid the meatballs would taste "odd" using spices usully reserved for baked goods, but it's actually really good. After baking the meatballs, I put them in a covered casserole with a can of cream of chicken & a can of cream of mushroom soup with some milk to make a gravy. I baked them for about 40 minutes & then served over egg noodles. Yum!

—Jennifer 

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Meatballs: Oven Meatballs

Jun 14, 2010 Great recipe for sure! I did alter it just a bit though... I followed the other reviews and added about a 1/4 C of brown sugar and that worked great. I used apple cider vinegar and I did add just a little seasoned salt to the meat. Oh, and I used buffalo meat instead of ground beef and that worked out great, too. I noticed I omitted the salt-- didn't need any, I thought! And I did add about 1/2 C of instant wild rice to the meat as well. My 2 1/2 year old son loved them- wanted more! Will definitely make again. :D

—kmarief 

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Meatballs: Hazel's Meatballs

May 18, 2009 First of all, I want to say that the sauce is GREAT. I hate running to the store to get that one ingredient you just don't keep on hand. Everything in this recipe is something almost everyone has. The only reason I subtracted one star is because cooking the meatballs in the sauce makes for a LOT of fat in the final recipe. Also, I made this recipe with 1/2 hamburger and 1/2 sausage. That was MY mistake, NOT the recipe's. The sausage flavor was too strong for this sauce so, if you are thinking of doing this.. you shouldn't. Overall, the recipe was a huge success. Thank you.

—SOMEGIRL 

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Meatballs: Chef John's Italian Meatballs

Apr 26, 2012 CJ's Italian Meatballs Haiku: "I can't believe it. These beat 'Meatball Nirvana' And they held up too!" So my biggest praise for these meatballs is that after I made a double-batch, w/o changing the recipe, I froze them into weekly portions, but after thawing a handful of them in sauce last night, I couldn't have been more delighted that they held their meatball shape and didn't fall apart! So I don't know what of CJ's method, or ingredients, resulted in a firm (oh yes, and scrumptious!) meatball, but I think this recipe has replaced AR's 'Meatball Nirvana' in our house from now on.

—Rock_lobster 

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Meatballs: Swabian Meatballs (Fleischkuechle)

Dec 10, 2008 I have wanted a perfect german meatball recipe for YEARS,this is even better than my german grandmothers!!!This tastes exactly like the meatballs I buy at a local deli that my family loves. I didn't have to modify anything in the ingredients, but I did sub the beef with elk, cause I have a freezer full!! I also rolled them in flour before frying. yummy, yummy yummy, I already wrote this in my family'a "holygrail" cookboook...

—CARABEAN 

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Meatballs: Lyndsie's Dr. Pepper(R) Meatballs

Jul 30, 2009 I have to be honest, I cannot taste the Dr.Pepper.That being said, the meatballs Rocked! I liked the sauce too. My son said this dish tasted like my meatloaf without the vegies. I even add extra soda to sauce,to try and "DR" up the flavor, didn't help. I like making it, easy and I made 3 lbs of meatballs,used 1/2 for tonight and will make meatloaf out of the rest some other day. Thank You Lyndsie these were fun!

—Patty Cakes 

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Meatballs: Swedish-ish Meatballs

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Meatballs: German Hamburgers (Frikadellen)

"The original hamburger, these are served like a flattened meatball with some steamed string beans and salad. I also like to use this recipe to make Swedish meatballs (but omit the paprika). My Aunt in Hamburg, Germany taught me this recipe and I've been making them ever since. Serve with steamed string beans and tossed salad. Or serve on a Kaiser roll with lettuce, tomato, pickled cucumbers, finely sliced deep fried onions and curry ketchup." — Amy 

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Meatballs: Finnish Meatballs (Lihapyorykoita)

May 12, 2010 As written, an instant family favorite--I second the other review that says nothing needs to be changed. The whole family (husband, children 3 and 1, and myself) wanted seconds. Tasty, economical comfort food. Can't wait to make it again!

—byulawcat 

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Meatballs: Lamb Meatballs and Sauce

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Meatballs: Keftedes - Greek Meatballs

May 13, 2009 I love this recipe, but i don't add any potato to it. Instead of frying, i bake them in the oven for 30mins at 350F, if they were cold to start with.

—Deb 

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Meatballs: Chinese Pearl Meatballs

"These tasty meatballs are easy to make. Wonderful for your Chinese New Year celebration or as an addition to a holiday buffet. Some folks dye the glutinous rice with red or green for a holiday touch. Another serving idea is to whisk together 1/4 cup soy sauce, 1 tablespoon sesame oil, and garlic to taste and sprinkle over the meatballs, rice, and some steamed vegetables." — Mom2MMJ 

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Meatballs: Lemongrass Ground Beef Skewers

Jul 19, 2010 Like one of the other reviews, I added fresh ginger and used soy sauce instead of salt. I also didn't have oyster sauce, so used black been sauce instead. Flavor was pretty good, but trying to GRILL these was ridiculous! I ended up scraping most of it off the grill onto a cookie sheet and broiling them. I might play with the recipe since it was a different taste for ground beef, but I won't be FOLLOWING this one again.

—LissaKatt 

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Meatballs: Tasty Baked Meatballs

Aug 03, 2009 BEST. MEATBALLS. EVER. Seriously! All the other reviews are right! Very simple to make, cooked perfectly, and these are the type of meatballs you will eat before they even make it to the sauce pot, I ate four straight out of the oven. I made them exactly as the directions called, no alterations, and if you wanted to, you could add more spices or whatever your taste calls for, but they are perfect just the way they are.

—BUTTERYSPREAD 

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Meatballs: Mozzarella-Stuffed Pesto Turkey Meatballs

Jul 24, 2011 These are really great, and they're even better the next day in a meatball sandwich! I axed the mozzarella in the middle (watching calories), and I don't keep pesto around, so I used olive oil and a bit more garlic. Next time I'll omit the salt; with the sodium in the marinara, I think that the addition of the salt in the recipe is unnecessary.

—akuhns 

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