My love of German flavors and ingredients was my original inspiration for this dish of Hearty German Meatballs with Caraway Mushroom Cream Sauce. It’s my idea of delicious comfort food, with a German twist.
My recipe today for Hearty German Meatballs with Caraway Mushroom Cream Sauce is a “recipe re-do” from one I shared years ago on my blog (January of 2012 to be exact), which I called simply enough German Meatballs in Cream Sauce. This new version uses heavy cream in place of the evaporated milk I used back in 2012, does away with the beer entirely and replaces it with beef stock, and I added a bunch of fresh mushrooms and stone ground mustard to pump up the flavor. Wunderbar!!
There was a time in my blogging career when I felt as though if I’d shared a recipe once, I couldn’t/shouldn’t come back and share it again. However, over the years my photography skills have improved greatly, and since I always tweak even my own recipes, I’ve decided I’m going to be doing it more and more going forward. After all, I’ve shared some pretty great recipes on my blog, and some of these recipe gems need some love in the form of updating and attention. The term “New and Improved” comes to mind! Hence my new and improved recipe of Hearty German Meatballs with Caraway Mushroom Cream Sauce. I just know you’re going to love it!!
**Disclaimer** Should you take the time to click on the link for my old 2012 version, I’ll be honest and tell you that I cringe when I see those older posts. From my bad photos to my miss-spelled words, to the all-around sad state of affairs my blog was in (but my cooking was still good), I’m a little shocked that I’m still here plugging along. Well, I’m more than surprised. I’m really proud of myself for sticking it out and for improving, learning, and growing all along the way. It’s not easy being a food blogger, but I’m finding it highly rewarding. Thanks for being here, you guys. I really appreciate it!! 🙂
Back to the recipe…
The ingredients you’ll need to make these German meatballs are fairly basic pantry and refrigerator items. For the meatballs themselves, you’ll need; ground beef (I use ground chuck), a touch of heavy cream, caraway seeds, chopped red onion, Worcestershire sauce, breadcrumbs, and salt and pepper. Plus oil and butter to brown the meatballs. And to make the caraway mushroom cream sauce, you’ll need; butter, sliced mushrooms, beef stock, apple cider vinegar, cream of mushroom soup, sour cream, caraway seeds, salt, pepper, and chopped fresh parsley to finish.
Who’s hungry? Great! Let’s start cooking Hearty German Meatballs with Caraway Mushroom Cream Sauce.
In a large bowl, mix together two pounds of ground chuck, salt, pepper, caraway seeds, chopped red onion, Worcestershire sauce, stone ground mustard, garlic powder, dry breadcrumbs, cream, salt, and pepper. Form the meat into balls approximately the size of golf balls.
Brown the meatballs on all sides in a large skillet over medium/high heat with 2 tablespoons of a light colored oil, and two tablespoons of butter. Remove the browned meatballs from the skillet and add sliced red onion and mushrooms to the hot skillet. Saute for approximately 3-4 minutes. Add the beef stock to the skillet…
…along with the cream of mushroom soup, apple cider vinegar, caraway seeds and sour cream. Stir well to combine and turn the heat to low.
Add the browned meatballs back into the skillet, turning once to coat. Cover and simmer the meatballs on low for approximately 15 minutes. To serve, spoon the sauce over the meatballs and serve with noodles, potatoes, or rice (if desired).
Garnish with parsley and serve.
- FOR THE MEATBALLS:
- 2 pounds ground chuck
- ½ cup finely chopped red onion
- 1 tablespoon caraway seeds
- 2 tablespoons heavy cream
- 2 tablespoons stone ground mustard
- 1 tablespoon Worcestershire sauce
- 1 cup breadcrumbs
- 2 teaspoons garlic powder
- 2 teaspoons kosher salt
- 1 teaspoon pepper
- 2 tablespoons canola oil
- 2 tablespoons butter
- FOR THE CREAM SAUCE:
- 8 ounces sliced mushrooms (I used baby Bella)
- 2 tablespoons butter
- 1 can cream of mushroom soup
- 1 small red onion, thinly sliced (approximately ½ cup)
- 2 cups beef stock or broth
- 2 tablespoons apple cider vinegar
- 2 teaspoons caraway seeds
- ¾ cup sour cream (or plain Greek yogurt)
- salt and pepper to taste
- chopped fresh parsley for garnish (if desired)
- TO MAKE THE MEATBALLS:
- Mix the first 10 meatball ingredients together in a large bowl.
- Make golf ball size meatballs with the ground beef mixture.
- Heat a large skillet over medium/high heat. Add the butter and oil and brown the meatballs on all sides. Remove the browned meatballs to a plate.
- TO MAKE THE SAUCE:
- Add the mushrooms and onions to the same skillet and saute for 3-4 minutes.
- Add the beef stock, cream of mushroom soup, apple cider vinegar, caraway seeds, sour cream, and salt and pepper. Stir to combine.
- Reduce the heat to low and add the meatballs back into the skillet turning them in the sauce coat.
- Cover the skillet and simmer the meatballs in the sauce for 15 minutes on low.
- To serve, spoon the sauce over the meatballs and garnish with chopped fresh parsley if desired.
- Serve the meatballs over egg noodles, rice, or potatoes if desired. Or serve them as you would a meatball sandwich on a hoagie roll.
large skillet with a lid (or aluminum foil to cover)
chef's knife and cutting board
I hope you’ve enjoyed this recipe re-do for Hearty German Meatballs with Caraway Mushroom Cream Sauce as much as I’ve enjoyed bringing it to you. Should you have any comments or questions about this recipe, or anything else you find on my site, please don’t hesitate to contact me directly or leave me a comment in the comment section below. It is always my great pleasure to reply to any questions you may have just as soon as I possibly can.
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Until we eat again, I hope you have a delicious day!