German Meatballs



TVWBB Hall of Fame
Tim, please forgive me if these are not as good as your mother's. It's the only German meatball recipe I have.

German Meatballs

1/2 lb. ground round
1/2 lb. ground pork
1/4 cup dry breadcrumbs
1 1/2 TB. chopped fresh parsley
1/4 tsp. salt
1 tsp. prepared mustard
1/2 tsp. Worcestershire sauce
1 egg white, lightly beaten
vegetable cooking spray
2 garlic cloves, minced
1 cup Riesling or other slightly sweet white wine
1/2 cup nonfat sour cream
1/4 tsp. pepper

1. Combine the first 8 ingredients in a bowl; stir well. Shape mixture into 24 (1") meatballs.
2. Coat a large nonstick skillet with cooking spray; place over medium heat until hot. Add meatballs; cook 10 minutes until browned, stirring frequently. Remove from skillet; set aside.
3. Add garlic to skillet; saute 30 seconds. Add wine; bring to a boil over medium heat, and cook 1 minute. Return the meatballs to skillet; cover and cook 5 minutes or until done. Remove from heat.
4. Remove meatballs from the skillet with a slotted spoon; set aside and keep warm. Add sour cream (at room temperature) and pepper to wine mixture in skillet; stir well. Spoon sauce over meatballs. Yield: 4 serving

Source: C. L. 1-95
Thank you Joan. I may surprise my mom with a batch of these and some homemade German potato salad.