German caraway meatballs are slightly spicy with the warm bite of caraway. The creamy sauce is spiked with a hit of beer and lemon juice that gives it a tang that will surprise and delight your taste buds.
When I spotted this recipe for German meatballs in a cookbook, my mouth immediately started to salivate. As of late, I’ve had some real cravings for all things caraway, so this was right up my alley!
Naturally, because I like to play with my food, I was soon adding and subtracting ingredients from the original recipe to fit my whims and desires.
Before long my version of German meatballs was nothing like the cookbook version, but it got rave reviews from my family of 3 men and that’s not an easy thing around here!
Serve this over buttered egg noodles and you’ve got a Essen Sie Ihre Familie lieben wird (meal your family will love)!
GERMAN CARAWAY MEATBALLS IN CREAM SAUCE {PRINT THIS RECIPE}
Meatballs:
1 pound ground beef
3 tablespoons evaporated milk
1 teaspoon of ground caraway seeds
3/4 cup finely chopped red onion
1 tablespoon Worcestershire sauce
1 egg
1 teaspoon salt
1/2 teaspoon pepper
1/4 cup dry bread crumbs
-Mix all ingredients well and form into meatballs the size of golf balls.
-In a large skillet, over medium-high heat, brown the meatballs on all sides.
-Once they are browned, remove them to a dish and cover them to keep them warm.
Sauce:
8 ounces sliced mushrooms (I used baby Bella)
2 tablespoons butter
3/4 cup beer
1 can cream of onion soup
1 cup beef stock
1 tablespoon lemon juice
1 teaspoon caraway seeds
salt and pepper to taste
3/4 cup sour cream
parsley (optional)
-In the same skillet that you browned your meatballs, add the butter and sauté the sliced mushrooms until nicely browned.
-Once the mushrooms are browned, reduce the heat to low and add the beer, making sure to scrape off all the browned bits from the bottom of the skillet.
-Add the soup, beef stock, caraway seeds, lemon juice, and the salt and pepper. (Meanwhile, start your egg noodles according to package directions and drain when cooked.)
-Return the meatballs back into the skillet and allow them to heat through and lightly simmer for approximately 10 minutes.
-Remove from the heat, add the sour cream and gently stir to combine.
-Serve over hot buttered egg noodles and garnish with parsley if desired.
Until we eat again,
That mushroom sauce looks amazing cooking away in your skillet. This recipe sounds great and love your instruction to make the meatballs the size of golf balls. No mistaking exactly what size that is in this household.
This looks delicious!