A local German restaurant makes these amazing meatballs. I was lucky enough to have them give me a basic idea on how they are made and now they have become a home favorite as well. It's really not too much different than a normal meatball except it has cream cheese and sauerkraut in it and a breaded outside. Any way this is what I did.
Ingredients:
4Lbs 80/20 Ground Beef
1 Pack of Cream Cheese
Sauerkraut
Shallot
Garlic Cloves
Bread Crumbs
Egg
Salt & Pepper
I mixed all of the above up and tried to equally distribute the cream cheese and then let the meat rest for about 30 mins.
After the rest I started making meatballs. I used another pack of cream cheese to fill the center of the balls.
I then rolled the balls in corn meal to give them a nice crunchy coating.
I then put the german style meatballs into the fridge to set up. While that was happening I started the fire in my WSM.
Let the embers get good and red.
Then on to the cooker they went.
WSM was holding well around 200-220
While they were cooking I decided to make a mustard beer cheese sauce.
The main players:
Put some duck fat and lard into my sauce pan and made a roux, then added in some beer, then some stone ground german mustard, some thyme, garlic and onion powder, horse radish, and let all that get happy for a bit and let the roux darken a touch. Then dropped in the chesse. added some half and half to get it to the consistency I was looking for.
Checked the meatballs and they were all ready for a flip.
Looking good and cooked.
Then plated it with some Crab Mac and cheese.
Thanks for looking!!!
Ingredients:
4Lbs 80/20 Ground Beef
1 Pack of Cream Cheese
Sauerkraut
Shallot
Garlic Cloves
Bread Crumbs
Egg
Salt & Pepper
I mixed all of the above up and tried to equally distribute the cream cheese and then let the meat rest for about 30 mins.
After the rest I started making meatballs. I used another pack of cream cheese to fill the center of the balls.
I then rolled the balls in corn meal to give them a nice crunchy coating.
I then put the german style meatballs into the fridge to set up. While that was happening I started the fire in my WSM.
Let the embers get good and red.
Then on to the cooker they went.
WSM was holding well around 200-220
While they were cooking I decided to make a mustard beer cheese sauce.
The main players:
Put some duck fat and lard into my sauce pan and made a roux, then added in some beer, then some stone ground german mustard, some thyme, garlic and onion powder, horse radish, and let all that get happy for a bit and let the roux darken a touch. Then dropped in the chesse. added some half and half to get it to the consistency I was looking for.
Checked the meatballs and they were all ready for a flip.
Looking good and cooked.
Then plated it with some Crab Mac and cheese.
Thanks for looking!!!
