German Meatballs

This German Meatballs recipe is a little different from your ordinary recipe for meatballs, as these meatballs are neither fried or baked.

Using the basic meatball recipe, form 8 meatballs, then gently simmer them in water, this will produce a great broth to make into a wonderful and tasty meatball sauce.

I make this homemade meatball recipe quite often and serve it with cooked asparagus or peas, and rice or potatoes.

The recipe makes 4 servings.


  • Form the basic meatball recipe into 8 meatballs.
  • In medium saucepan bring 2-3 cups of water to boiling.
  • Reduce heat to simmer and add meatballs.
  • Cover and gently simmer about 20 minutes, water should only move slightly, do not boil, as then they will fall apart.
  • When cooked, remove meatballs with slotted spoon.
  • Save broth to another bowl.

Sauce Ingredients:

  • 3 tbsp. butter or margarine and 3 tbsp. flour
  • 2-3 cups meatball broth
  • 1 egg yolk mixed with 1 tbsp. water
  • 1 tsp. lemon juice
  • 1 tsp. capers, optional
  • salt and pepper to taste


  • Melt butter or margarine in saucepan over medium heat, add flour, stir until bubbly, do not brown.
  • Constantly stirring, slowly add some hot meatball broth, while bringing to a thick and bubbly boil.
  • When desired thickness of sauce is reached, gently boil for a few minutes, then remove from heat.
  • Add lemon juice, capers, salt and pepper to taste.
  • Stir in egg yolk mixed with water.
  • Return meatballs to sauce and heat through, but do not boil.

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