German meatballs for the soul

Today we had a bit of an unexpected snowstorm! Even though I am more than ready for spring I didn’t mind, it was very pretty and I know in a day or two it will be all gone again. We don’t always get snow in the winter and when we do it’s nothing like New England, where I used to live and where winter can last well into April! Mind you, I think they’ve been having a rather mild winter this year, go figure. 

 Snow and sunshine |

With the weather being so cold and snowy I just wanted to cocoon at home and cook comfort food! I had already planned German meatballs for tonight and this was perfect! Please forgive the crappy photos, our kitchen lighting is terrible for photography in the evening. This is another one of my mom’s recipes and one of my husband’s favorites. I always make enough meatballs for leftovers which I either fry up the next day or put into a salad or sandwich. Or I just eat them cold on their own, yum.

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Before I continue to the recipe below I wanted to briefly share a post written by Holly who is a well known weight loss blogger. Some of you may be familiar with her, she’s lost more than 250lbs, regained 100lbs and is struggling to get back into the mindset that helped her lose all that weight. She is a very smart and lovely woman, a talented and brutally honest writer who articulates what so many of us who are overweight or obese feel. This post is hard to read for some. Others are quick to judge. And many feel heard. Our life situations may me different but there are definitely common threads that connect us with regards to our weight and what it means in our lives.

German Meatballs


1lb ground beef (we like this from Costco)
1/2 cup Italian seasoned breadcrumbs (I like this)
1/2 small onion, finely chopped
1-3 garlic cloves (depending on how much you love garlic!)
Fresh or frozen chopped herbs, I like parsley & tarragon
1 raw egg
Ground black pepper


Preheat oven to 350F. Mix everything in a kitchen machine or by hand. I grew up doing this by hand but I have to admit, ever since I got my Kitchenaid machine I love using that. Mixes everything so well!

I usually form balls that are a little less than a golf ball, gives me the illusion of having more! My mom always fried these in butter and that’s delicious but I am trying to save at least a little on the fat and I have to say, I love the baked meatballs, they are so tender and moist and yummy. 

Bake in oven for 20-30 minutes, this depends on the size. Turn over at half time. You can also bake them at 400F which makes them a little crispier. Just be careful to not bake too long at the higher temp as that can dry them out.

A note on the breadcrumbs: The traditional German method uses German bread rolls that are a few days old, the harder the roll the better! You soak them in milk, wring them out and add to meat. Since I cannot get German bread rolls over here I just use the breadcrumbs and they work surprisingly well. 


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