Easy One Pan German-Style Meatballs in Mustard Gravy with Mustard Kraut
Food photography and recipe creation by Abby Mosler. Find her on Instagram @sweetrindandsalt
Ingredients
For the Meatballs:
1 – 2 tbsp. sauté oil
1 lb. ground beef
½ lb. ground pork
½ cup finely diced yellow onion (about ½ of a small/medium onion)
2 tbsp. minced fresh parsley leaves (or two teaspoons dried parsley leaves)
1 egg
½ cup milk
1 tsp. salt, or to taste
½ tsp. black pepper, or to taste
1 cup panko breadcrumbs (any type of dried, unseasoned breadcrumbs will work)
1 12 oz. bag dried egg noodles for serving
For the Mustard Gravy:
3 tbsp. butter
1 garlic clove, minced
3 tbsp. flour
1 garlic clove, minced
1 cup milk (whole milk, 2%, or cream work best)
1 ½ cups beef broth
3 tbsp. German mustard (Dijon or brown mustard would also work)
1 tsp. salt, or to taste
½ tsp. black pepper, or to taste
1 16 oz. jar Frank’s Mustard Kraut
Instructions
- For the meatballs, add the ground beef, ground pork, onion, parsley, egg, milk, salt, and pepper to a large mixing bowl. Using your hands, gently mix just until everything is incorporated. Add the breadcrumbs and mix just until they are fully combined into the meat mixture.
- Form the meat mixture into balls that are about the size of a golf ball or slightly larger – Each should consist of about 2 tablespoons of the meat mixture. Set aside.
- Add just enough oil to cover the bottom of a large, deep-sided skillet. Heat over medium. When the skillet is hot, add the meatballs, being careful not to overcrowd them (this may need to be done in two batches). Cook the meatballs, turning halfway through, until they are browned on all sides, about 8 to 10 minutes. The meatballs just need to be browned, not cooked all the way through, as they will continue to cook in the oven.
- Once browned, transfer the meatballs to a plate and set aside. Reduce the heat to low and carefully wipe out any excess grease from the skillet using a paper towel.
- In the same skillet that you cooked the meatballs in, melt 3 tablespoons of butter over low heat. Add the minced garlic, stir, and cook for about 60 seconds. Next, whisk in the 3 tablespoons of flour. Cook, whisking often, for 5 minutes.
- While whisking, slowly pour the milk into the skillet. Whisk quickly until there are no lumps in the sauce. Bring to a low boil and cook for 2 minutes, whisking often.
- Next, turn the heat to medium and whisk in the beef broth, mustard, salt, and pepper. Bring to a boil and cook for 2 minutes, until slightly thickened. Add the mustard kraut, including the liquid, to the skillet and stir. Bring back to a boil.
- Next, add the meatballs back into the skillet and gently toss to coat with the sauce.
- Bake in the preheated oven until the meatballs are fully cooked, about 30 minutes, stirring halfway through. The meatballs should have an internal temperature of about 160 to 165 degrees F.
- While the meatballs are baking, cook the egg noodles according to package directions and drain.
- Serve the meatballs and sauce over egg noodles and garnish with fresh parsley and coarse black pepper, if desired.