For the sides tonight, I’m making Kartoffelklosse (Potato Dumplings), a traditional German side, and Asparagus. White asparagus is traditional in Germany, but Kroger didn’t have any this week, so I went for regular green asparagus. Potato dumplings are my favorite German food. They’re so delicious, there’s nothing like them! Gnocci are similar, but Potato dumplings have farina, which gives them a different texture. My mom also makes them with a crouton inside, which is the traditional way. She sometimes boils them in gravy from Sauerbraten, and sometimes water. I boiled mine in water, since I’ll have meatloaf gravy for them. Enjoy my last German meal!
Meatloaf with Gravy, Asparagus, and Potato Dumplings
6 oz. 96% lean ground beef
6 oz. lean ground pork
½ yellow onion, grated
¼ cup applesauce, unsweetened
½ cup breadcrumbs
1 egg white
1 tsp. parsley
1 tsp. paprika
1 tsp. salt
½ tsp. pepper
1 cup leftover sauerbraten gravy OR beef stock
2 tbsp. sour cream
3 gingersnaps, crushed (or 1 graham cracker + ¼ tsp. ginger)
White pepper and salt, to taste
*Optional, 6oz. sliced mushrooms
Preheat oven to 400 degrees.
Combine all meatloaf ingredients lightly, then form into a loaf on a baking sheet, or place in a loaf pan. Bake for 40-60 minutes, depending on the size of the loaf.
In a small sauce pot, whisk all gravy ingredients together over low heat. Spoon over meatloaf after plated.
1 slice of bread, toasted, buttered and cubed
1/2 cup all purpose flour
1/2 cup farina
1 tsp. salt
1/8 tsp. pepper
3 1/2 cups potatoes, put through a ricer
Combine flour, farina, salt, and pepper in a bowl. Beat mixture a little at a time into potatoes. Lightly beat the eggs and beat them into potato mixture. Beat until the dough forms a ball when picked up with a spoon, add more flour if necessary.
Bring a pot of water to a boil, salt heavily.
Using wet hands, form 2" balls. Stuff a bread square into each, lay on a plate. When all balls are made, drop gently into the water. Bring to a boil, then turn down to simmer. Cook for 15 minutes.