Appetizer Meatballs

Its your turn to have simple German recipes for appetizer Meatballs
at your finger tips so you can impress your friends and family with this great tastes from Germany without even leaving your small kitchen. There are actually a lot of these German recipes for appetizers but in this article I ll just lay out just three and you can get hundreds of these recipes online on your own

Crisp German appetizer Meatballs

1 Serving

• 1/2 lb grd pork sausage
• 1/4 c onion,chopped
• 1 cn 16 0z saurkraut,drain &
  • -chopped
• 2 T breadcrumbs,dry & fine
• 1 pk cream cheese,soften
• 2 T parsley
• 1 t prepared mustard
• 1/4 t garlic salt
• 1/8 t pepper
• 1 c mayo
• 1/4 c prepared mustard
• eggs
• 1/4 c milk
• 1/2 c flour
• 1 c breadcrumbs,fine
• veg. oil

Combine sausage & onion in a lg pan; cook till sausage is browned,
Keep stirring for it to crumble. Then drain well. Stir in kraut & 2 T
Breadcrumbs. Combine c. cheese & Parsley, prepared mustard, garlic salt and pepper in lg bowl; add sausage mixture, stirring well. Cover & let stand for 2 hrs. Combine mayo & mustard; set aside. Combine eggs & milk in sm bowl; set aside.

Shape sausage mixture into 3/4" balls; roll in flour. Dip each ball
in reserved egg mixture; roll balls in 1 c breadcrumbs. Pour oil to a
depth os 2" into d, oven; heat to 375 deg. Fry, a few at a time, 2
min or til golden brown. Drain on paper towel. Serve with mayo
mixture. Yields 5 doz

Crispy Porkroast With Basilsauce

Ingredients

· 3 lb porkroast,boneless
· salt,pepper
· onions
· cloves garlic
· 1 bn soupgreens
· 13 oz peas
· 1 bn parsley
· 1 bn basil
· 1 t lemonpeel
· T oil
· 1/2 c vegetablebroth
· T wine vinegar
· 1 t cornstarch
· sweet paprika
· 1 T soysauce

1. Season the meat, rub in good.

2. Clean onions and chop finely. Clean soup greens and cut into small
cubes.

3. Clean garlic and chop finely. Put the meat in a dish and add the
onions, soupgreen and garlic and bake all in a 200C oven for 30 min.
Add the vegetablebroth and cook 30 more minutes.

4. Strip basil from stems, leave a little for garnish and chop the
rest finely.

5. Mix lemonpeel, herbs with 1 tablespoon oil together.

6. Saute the peas for 5 minutes.

7. Heat the leftover oil in a skillet and saute the tomatoes, cut into
slices, in it for a couple minutes. drain the peas and add to it.

8.Take the meat out and keep warm. Put the balsam, herb mix in the
leftover meatjuices and let come to a boil once. Put all through a
sieve and thicken with cornstarch.

9.Slice meat, arrange on platter and pour the vegetables all around it.

Garnish with Basil and serve with the sauce and rice and wine.
Croatian Or Bavarian Cabbage Salad

Grate the cabbage and put it in a big dish in layers which have been
salted before putting the next layer on. Salt the last layer, then
put some clingfilm directly on top of the cabbage and put kitchen
towel on top of that. Next put a heavy pot or something on top of
the kitchen towel and let it marinate for at least 3 hours, but
better over night.

Wash the cabbage when it has been marinated long enough, drain it and add lemon juice and cumin. Marinate again for at least an hour
(cabbage usually takes a while to take the taste of the spices you
add).

For Bavarian Cabbage Salad:

Marinate with salt as described above, then wash and drain. Add
caraway seeds and thin stripes of crispy, fried bacon, sugar, more
salt (if necessary), red wine vinegar and vegetable oil. Mix and
marinate for at least an hour.

Source: articlesbase

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