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Crisp German Meatballs

(Shared recipe submitted by Sandy Lampe.)

Sandy writes: "I had to take a German appetizer to an event I was attending. This is what I found and it is good and easy. My type of meal preparation."


Combine sausage and onion in a large pan; cook until sausage is browned, stirring to make it crumble. Drain well. Stir in sauerkraut and 2 tablespoons of breadcrumbs. Combine cream cheese and next 4 ingredients in large bowl; add sausage mixture, stirring well. Cover and refrigerate for about 2 hours.

Meanwhile, combine mayonnaise and 1/4 cup mustard; set aside. Combine eggs and milk in small bowl; set aside. Shape sausage mixture into 3/4-inch balls; roll in flour. Dip each ball in reserved egg mixture; roll balls in 1 cup breadcrumbs. Pour oil to a depth of 2-inches into fryer; heat to 375° F. Fry, a few meatballs at a time, 2 minutes or until golden brown. Drain on paper towels. Serve with mayonnaise mixture.

About Sandy: Sandy is a cousin I discovered when searching for genealogy information on the Internet. We were able to share a lot of information about our respective family members. I am so glad she decided to add some of her recipes to the site. Her e-mail address is

Additional recipes submitted by Sandy:
Disclaimer: This recipe was submitted by a visitor and has not been tested by Teri's Kitchen. The corresponding e-mail address may no longer be valid.