This is me trying to connect this dish to Christmas somehow:
Bavarian Meatballs. Bavaria. What do they do in Bavaria? Drink beer. Eat sausage. There’s Alps. Snow. Ski lodge. Sweaters. Christmas sweaters. Oh, shit. Bavarian Christmas Markets!
How sweet does that look? I totally want to go to there.
I don’t know if they’d serve Bavarian Meatballs at a Bavarian Christmas market; but I doubt it, considering where I got this recipe:
This cookbook is something else. It contains hundreds of ways to prepare ground beef. There are recipes to feed 100 people. And seven variations on Swedish meatballs. SEVEN.
Pray tell, why would I be making meatballs for 100 people? If I were catering a wedding?Feeding the Duggars?
Anyway, the author of this book, Doyne Nickerson, seems like one helluva interesting fellow. His jacket bio is among the best I’ve read:
This guy ate a shit-ton of hamburger. Three times a day? During the depression? Wasn’t everyone eating cabbage soup? How the hell did this guy get his hands on that much beef?
This book is a veritable meatball bounty.
And I do like a good meatball.
I chose it because of the mixture that the balls were baked in: caraway, wine, apples, and sauerkraut? Color me intrigued.
I cut the recipe in half.
And here, is the end result:
But! I think this, or a variation (shred the apple with the potato!), with a little more bite, would be good with pork chops. Or maybe pork meatballs.
Does this Bavarian delight deserve a place on your holiday buffet? Nah. Those crockpot ones in the jelly/chili sauce mixture is more appropriate. But if you make these with pork, they could definitely fit the bill for New Year’s Day.
Do you eat pork and sauerkraut on New Year’s Day for good luck? Or is that weird Pittsburgh thing?