One Pot German Meatballs & Potatoes

In one pot, create a delicious meal of German meatballs and potatoes in a creamy white caper sauce. This dish is incredibly flavorful and an easy dinner recipe!

This week, I’ve partnered up with some of my favorite fellow food bloggers to promote the “Food Blogger Winter Games”, a series of recipe posts from each blogger highlighting different countries cuisines ahead of the 2018 Winter Olympic Games.

The country I selected to cook from was Germany and yesterday I shared a delicious recipe for Pork & Sauerkraut Cabbage Rolls. Today, I’m sharing a new one pot recipe for German meatballs and potatoes. This is a great dinner recipe for all those fellow “meat and potato” lovers out there! And that creamy lemon caper sauce, O-M-G, I dare you not to drink it straight from the pan, it’s seriously so good!

Besides being seriously scrumptious, I love that this entire dish is made in one pot, keeping clean-up a breeze! I love my One Pot Recipes and keep them in constant rotation for weeknight dinners at my house.

Be sure to also check out these Grilled Bratwurst for more German-inspired recipe goodness!

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One Pot German Meatballs & Potatoes

In one pot, create a delicious meal of German meatballs and potatoes in a creamy white caper sauce, incredibly flavorful and an easy dinner recipe!

Servings: 6 people

Prep Time: 30 minutes mins

Cook Time: 45 minutes mins

Total Time: 1 hour hr 15 minutes mins

Author: Whitney Bond

Course: Main Course

Cuisine: German

Ingredients

½1x2x

• 2 tbsp olive oil, divided
• 1 cup diced onions
• 4 cloves garlic, minced
• 1 lb ground beef
• 1 lb ground pork
• ½ cup breadcrumbs
• 2 large eggs
• 1 ½ tsp kosher salt, divided
• 1 ½ tsp black pepper, divided
• 1 tsp paprika
• 1 tsp oregano
• ¼ cup flour
• 4 cups beef broth
• 3.5 oz jar capers , drained
• ½ tsp lemon zest
• ¼ cup lemon juice
• 1 bay leaf
• 1 lb red potatoes, quartered
• 1 cup sour cream
• 2 tbsp fresh chopped parsley, optional garnish

Instructions

• Add 1 tbsp olive oil to a large pot or dutch oven, cook the diced onions & garlic 3-5 minutes.
• In a large bowl, combine the cooked onions and garlic, ground beef, ground pork, breadcrumbs, eggs, 1 tsp salt, 1 tsp black pepper, paprika and oregano.
• Use your hands to roll the mixture into approximately 24 golf ball sized meatballs.
• In the same pot you cooked the diced onions, add an additional tablespoon of olive oil, bring to medium-high heat and place the meatballs in the pot, brown on all sides, 3-5 minutes.
• Remove the meatballs from the pot and set aside.
• Keep the pot over medium-high heat.
• Add flour to the pot with the drippings from the meatballs.
• Scrape up all of the meatball drippings and combine with the flour.
• Stir in the beef broth and bring to a boil.
• Add the remaining ½ tsp kosher salt and ½ tsp black pepper.
• Add the capers, lemon juice, lemon zest and bay leaf.
• Stir to combine, then add the meatballs back into the pot with the potatoes.
• Cover, reduce heat to medium low and simmer for 45 minutes, or until potatoes are fork tender. Before serving, add the sour cream to the pot and stir into the sauce.
• Optionally top with fresh chopped parsley when serving.

Nutrition Facts

Serving 6servingCalories 669kcal (33%)Carbohydrates 29g (10%)Protein 34g (68%)Fat 46g (71%)Saturated Fat 18g (90%)Cholesterol 183mg (61%)Sodium 1861mg (78%)Potassium 1030mg (29%)Fiber 3g (12%)Sugar 4g (4%)Vitamin A 636mg (13%)Vitamin C 17mg (21%)Calcium 131mg (13%)Iron 5mg (28%)

Did you make this recipe?Tag @WhitneyBond on Instagram and hashtag it #WBRecipes!

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