Bavarian Meatballs: A Step-By-Step Guide To Making Them Perfectly

Bavarian meatballs are a delicious, traditional German dish that can be served in a variety of ways, from sandwiches to stews. The meatballs themselves are usually made with a combination of ground beef and pork, onion, breadcrumbs, and spices, and are often served with a side of sauerkraut, mashed potatoes, or a hearty salad. In this discussion, we will explore the different methods for preparing and serving Bavarian meatballs, including cooking techniques, ingredient variations, and tips for achieving the perfect flavour and texture. We will also suggest some side dishes and sauces to complement the meatballs and create a truly satisfying meal.

Meatball ingredients and preparation

The ingredients and their quantities for the meatballs depend on the specific recipe you are following. However, the following ingredients are commonly used:

• Ground beef
• Ground pork or veal
• Onion
• Bread crumbs
• Fresh parsley
• Salt
• Pepper
• Mustard
• Egg
• Milk
• Vegetable or canola oil
• Worcestershire sauce

Some recipes also call for the addition of garlic, ginger or gingersnaps, brown sugar, beef bouillon, and various vegetables such as mushrooms, potatoes, carrots, and celery.

To prepare the meatballs, start by combining the ground beef, ground pork or veal, onion, bread crumbs, fresh parsley, salt, pepper, mustard, egg, and milk in a large bowl. Finely chop the onion and parsley to ensure they permeate the meatballs with flavour. Use your hands to mix the ingredients until well combined.

Next, shape the mixture into meatballs. The size of the meatballs may vary depending on your preference, but they are typically around 1 to 2 inches in diameter. You can use an ice cream scoop or a small ladle to portion out evenly sized meatballs.

After shaping the meatballs, heat some oil in a skillet or pan over medium heat. Carefully place the meatballs in the hot oil and brown them on all sides. This step may need to be done in batches to avoid overcrowding the pan. Once browned, remove the meatballs from the pan and drain the excess fat.

At this point, you can choose to bake the meatballs in the oven or continue cooking them on the stovetop. If baking, preheat the oven to 350-400 degrees Fahrenheit and place the meatballs on a greased baking dish. Bake for 15-25 minutes, or until cooked through.

If cooking on the stovetop, return the meatballs to the skillet and add the remaining ingredients, such as the sauce, vegetables, and spices. Cover the skillet and simmer over low heat for 15-20 minutes, or until the meatballs are cooked through and the vegetables are tender.

It's important to note that cooking times may vary depending on the size of your meatballs and the specific recipe you are following. Always ensure that the meatballs are cooked thoroughly before serving.

Meatball cooking methods

There are several ways to cook Bavarian meatballs, including frying, baking, and slow cooking. Here is a detailed guide to each method:

Pan-Frying

This is a preferred method for those who like their meatballs with a crispy exterior. To pan-fry your meatballs, heat a small amount of sunflower oil or vegetable oil in a skillet or frying pan. Fry the meatballs on both sides until browned and cooked through. This method is best for meatballs made with a combination of beef and pork, or veal.

Baking

Baking is a convenient way to cook meatballs, especially if you are making a large batch. Preheat your oven to 350°F or 150°C. Place the meatballs on a greased or oiled baking tray, leaving some space between them. Bake for 15 to 25 minutes, or until the meatballs are no longer pink in the center.

Slow Cooking

Slow cooking is ideal for preparing meatballs as an appetizer or for making them ahead of time. Combine the meatballs with other ingredients such as onion, brown sugar, soup mix, and beer in a slow cooker. Cook on low for 3 to 4 hours, or until the meatballs are heated through. This method is suitable for both frozen and fresh meatballs.

Combination Methods

Some recipes call for a combination of cooking techniques. For example, you can brown the meatballs in a skillet first, then transfer them to a baking dish and finish cooking them in the oven. Alternatively, you can simmer the meatballs in a sauce on the stovetop after browning them. This helps develop flavor and keeps the meatballs moist.

No matter which cooking method you choose, it's important to ensure that your meatballs are fully cooked. The internal temperature should reach at least 160°F (71°C) to be safe for consumption.

Glazing and garnishing meatballs

Glazing Meatballs:

To glaze meatballs, you'll need to start by making a sauce. This can be a simple combination of ingredients like ketchup, grape jelly, brown sugar, and onion, simmered together to form a thick, glossy glaze. Alternatively, you could make a more complex sauce, such as a honey garlic glaze by sauteing garlic in butter, then adding ketchup, honey, and soy sauce.

Once your sauce is ready, simply drop your cooked meatballs into the saucepan and carefully stir to evenly coat them. Continue cooking for a few more minutes to allow the glaze to caramelize and become sticky.

Garnishing Meatballs:

When it comes to garnishing meatballs, there are several options to choose from:

• Sauerkraut: Adding sauerkraut to your meatballs, as in the Bavarian style, provides a tangy and crunchy contrast to the tender meat.
• Cheese: Sprinkle shredded cheese, such as Swiss cheese, over the meatballs before serving. This adds a creamy and savoury element to the dish.
• Herbs: Fresh herbs like parsley or basil can be sprinkled over the meatballs just before serving, adding a bright, fresh flavour.
• Spices: A sprinkle of red pepper flakes or dried chilli flakes can add a spicy kick to your meatball dish.
• Nuts: Toasted, chopped nuts like pistachios or almonds can add a crunchy texture and nutty flavour to your meatballs.

Remember, when garnishing, a little goes a long way. You don't want to overwhelm the flavour of the meatballs themselves, so choose a few complementary garnishes and use them sparingly.

Meatball serving suggestions

Bavarian meatballs are a versatile dish that can be served in a variety of ways. Here are some serving suggestions to make the most of this delicious meal:

• Sandwiches: Bavarian meatballs make a great sandwich filling. Try serving them on crusty hoagie rolls, topped with cheese. Broil the sandwiches for a few minutes until the cheese is melted and enjoy!
• Stew: For a heartier option, consider making a Bavarian meatball stew. Combine the meatballs with vegetables, broth, and spices for a filling and satisfying meal.
• Appetizer: These meatballs also work well as an appetizer. Serve them as-is or with a variety of dipping sauces for your guests to enjoy.
• Side dishes: When serving Bavarian meatballs as a main course, consider pairing them with traditional sides such as mashed potatoes, apple sauce, or cranberry jam. A fresh green salad is also a great option to round out the meal.
• Sauce: While the meatballs are delicious on their own, you can take them to the next level by serving them with a sauce. Try a sweet sauce with an apple, pear, or cranberry base, or go for a more savoury option like a veal jus or pork roast sauce.
• Potato Salad: For a classic Bavarian side dish, serve your meatballs with a nearly mashed potato salad. This simple dish made with boiled potato slices, vinegar, and spices is the perfect complement to the meatballs.

Meatball storage

Bavarian meatballs are a delicious treat, but what do you do with them once you've cooked them? Here are some tips for storing your meatballs to keep them tasting great.

Firstly, it's important to note that cooked meatballs should be consumed within 3-4 days if stored in the refrigerator. If you're not planning to eat them within this time frame, it's best to freeze them instead. To store your meatballs in the fridge, simply place them in an airtight container and pop them into the refrigerator as soon as possible after cooking to prevent bacterial growth. Make sure your meatballs are cooled to room temperature before placing them in the fridge, as putting hot food in the fridge can affect the temperature and cause other foods to spoil.

If you want to freeze your meatballs, it's best to do so as soon as they have cooled. Place them in a single layer on a baking sheet and put them in the freezer. Once they are frozen, you can transfer them to a freezer bag or airtight container. They will keep well in the freezer for up to 3 months.

To reheat your meatballs, you can either defrost them in the refrigerator overnight and then reheat them in the oven or microwave, or you can cook them straight from frozen. If cooking from frozen, make sure they are heated through to a temperature of at least 160°F (71°C) to ensure any bacteria are killed.

Now you know how to store your Bavarian meatballs, you can enjoy them whenever you like!

Frequently asked questions