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 completely and replaces it with beef stock, and I added a bunch of fresh mushrooms and stone ground mustard to pump up the flavor. Wunderbar!!
These super moist and flavorful pork meatballs with Dijon mustard and pretzels pair perfectly with creamed caraway cabbage. Add Dijon […]
Fat free evaporated milk is the key to making these Lower Fat Dilled Swedish Meatballs. They’re so good, and so […]
Ground beef and stone ground German mustard combine to make these wonderfully flavorful German meatballs. Serve them over mashed potatoes […]
These Asian Inspired Pork Meatballs are so good that I’ve actually enjoyed them cold, right out of the fridge, for […]
With no recipe in hand and just an idea in my head, I set out to create something wonderfully delicious […]
When I spotted this recipe in a German cookbook recently, my mouth immediately started to salivate at the sound of […]