German · main

German Meat Balls

German Meat Balls reads citrus 6.6, umami 6.3 and sourness 5.9 on Palate's 0–10 flavor X-ray — a German main, about 35 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 6.9 / 10
• Sweet & Fruity — 5.5 / 10
• Sour & Bright — 8.3 / 10
• Bitter & Earthy — 0.8 / 10
• Rich & Fat — 4.7 / 10
• Aromatic & Spice — 1.3 / 10

The measured notes (of 18)

Citrus 6.6 · Umami 6.3 · Sourness 5.9 · Fruity 5.2 · Salinity 5.2 · Richness 4.6 · Floral 1.3 · Sweetness 0.9 · Earthy 0.7 · Bitterness 0.6

What's in it (9)

• 1/2 lb. ground chuck
• 1/2 lb. ground veal
• 1/4 lb. sausage
• 1 egg
• 1/2 tsp. salt
• 1/4 c. bread crumbs
• 1 can beef bouillon
• 1 c. water
• 6 lemon slices

Time & effort: about 35 min (5 min active) · effort: medium

Nutrition (per 100 g, engine-estimated): 226.2 kcal, 12 g protein, 11.1 g fat, 20.6 g carbs

Dietary: Contains meat · Contains egg — engine-derived; double-check anything allergy-critical.

How it's cooked (7 steps)

1. Combine meat and add other ingredients.
2. Make 1-inch balls and roll in flour.
3. In skillet, heat 1 can of beef bouillon and 1 cup of water.
4. Add meat balls and bring to a boil.
5. Lower heat. Simmer 30 minutes.
6. Thicken with 1 tablespoon flour and 1/4 cup water.
7. Add lemon slices.

Dishes with a similar flavor shape

• Schnitzel (Schweineschnitzel) — German
• Fettuccine Alfredo — Italian
• Bistecca alla Fiorentina — Italian
• Avgolemono Soup — Greek
• Lemon Chicken: Chinese Restaurants’ Recipe — Chinese

Keep reading: what citrus, umami, sourness mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.