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A large white bowl filled with German meatballs with caraway mushroom cream sauce, parsley, and a large serving spoon.
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4.72 from 7 votes

Hearty German Meatballs with Caraway Mushroom Cream Sauce

Hearty German Meatballs with Caraway Mushroom Cream Sauce is my idea of pure German comfort food. They're easy to make and Wunderbar to eat!!
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Main Course, Meatballs
Cuisine: German
Keyword: German meatballs, German Meatballs with Caraway Mushroom Sauce
Servings: 6 servings
Calories: 715kcal
Author: Renee - Kudos Kitchen


  • 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
  • 8 ounces sliced mushrooms I used cremini (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
  • 3/4 cup sour cream or plain Greek yogurt
  • salt and pepper to taste
  • chopped fresh parsley for garnish if desired


  • 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.
  • 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.


Tools and equipment:
large bowl, large skillet with a lid (or aluminum foil to cover), chef's knife, cutting board, measuring spoons, measuring cups


Serving: 1 | Calories: 715kcal | Carbohydrates: 25g | Protein: 35g | Fat: 53g | Saturated Fat: 22g | Cholesterol: 152mg | Sodium: 1708mg | Potassium: 976mg | Fiber: 3g | Sugar: 5g | Vitamin A: 486IU | Vitamin C: 3mg | Calcium: 135mg | Iron: 5mg