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Oktoberfest is in full swing and we have more events here at Cooking by the Book. On Friday, September 28, we will feature that “other” Oktoberfest beverage: German wine. In fact, great German wine.

In this Small Bite Big Sips wine class, we celebrate the unique flavors of fine wines from Germany’s renowned Mosel Valley. In an entertaining and non-intimidating setting, we will guide you through the challenge of understanding German wine labels, and take you on a journey through the various styles of German Rieslings, from dry to sweet. You will experience Grand Cru wines, as well as Kabinett, Spatlese, Auslese and Eiswein (and learn how to pronounce them!). All are specially selected gems from the S.A. Prum cellar, a family-owned wine estate that has been making sought-after wines since 1911.

Gregarious S.A. Prum estate owner Raimund Prum and his wife Pirjo will lead the discussion and tasting, and the wines will be paired with a delicious German-inspired menu.

That German-inspired menu includes these German Meatballs, which we have tested, tasted, and adored. These are wonderful meatballs. So often, we hear “meatballs” and our minds fill with Italian scenes and tomato components. No tomato here, and they are not missed.

About the meat. The suggestion in the recipe is beef and pork, mostly beef. At our butcher’s counter, we found one of those handy packages with equal amounts of beef, pork, and veal. Suzen took that route for a delicious flavor. You, too, can play with the ingredients and proportions.

In the picture above, we went classic and served the meatballs over sauerkraut. Pairing with rice or noddles is certainly an option for you.

We hope you can join us this Friday. To register for the class, please visit:

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German Meatballs

Yield: 6 servings


  • 1 pound ground beef
  • ½ pound ground pork
  • ½ cup finely chopped onion
  • ¾ cup fine dry bread crumbs
  • 1 tablespoon snipped fresh parsley
  • 1-½teaspoons salt
  • ⅛ teaspoon pepper
  • 1 teaspoon Worcestershire sauce
  • 1 egg, beaten
  • ½ cup milk
  • 2 to 3 tablespoons vegetable oil
  • 1 can (27 ounces) sauerkraut, undrained
  • ⅓ to ½ cup water, optional
  • Additional snipped parsley


In a bowl, combine the first 10 ingredients; shape into 18 meatballs, 2 in. each. Heat the oil in a skillet; brown the meatballs.

Remove meatballs and drain fat. Spoon sauerkraut into skillet; top with meatballs. Cover and simmer for 15-20 minutes or until a thermometer reads 160°. Add water if necessary.

Sprinkle with parsley.

Source: www.tasteofhome.com