German Meatballs And Gravy Recipes

GERMAN MEATBALLS AND GRAVY

Steps:

• In a large bowl, combine the egg, 1/2 cup milk, Worcestershire sauce, shredded potatoes, onion, salt, nutmeg, ginger, allspice and pepper. Crumble beef over mixture and mix well. Shape into 48 balls. , In a large skillet over medium heat, cook meatballs in butter in batches until no longer pink; remove and keep warm., Stir flour into drippings until blended; gradually add the remaining milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Return meatballs to the pan; heat through. Serve with mashed potatoes if desired.

GERMAN MEATBALLS WITH CREAM DILL GRAVY

Steps:

• Combine beef, breadcrumbs, water, onions, egg, 1 1/2 teaspoon of the salt, and pepper in a large bowl; mix lightly.
• Shape into 24 meatballs. Place on a jelly-roll pan. Bake in a hot oven (400°) for 15 minutes, or until browned.
• Meanwhile, heat butter in a medium-size saucepan. Add flour; cook until bubbly.
• Remove from heat; gradually stir in milk until smooth.
• Return to heat; cook until thickened, stirring constantly.
• Stir in dill and the remaining 1/2 teaspoon salt.
• Spoon over meatballs.
• Serve with hot buttered noodles, if you wish.

RUTH'S GERMAN BOILED MEATBALLS AND GRAVY

Steps:

• Mix the veal, pork, beef, egg, 1 teaspoons salt, pepper and onion together thoroughly.
• Shape mixture into 1 1/2 inch balls.
• To boiling water, add onion soup mix, bay leaf and 1/2 tsp salt - stir until mixed.
• Drop meatballs into boiling water; cover pan, reduce heat and simmer for 1/2 hour.
• Combine flour and cold water to make a thickening agent.
• Add to simmering meat stock and bring back to a boil.
• Boil one minute uncovered or until gravy is slightly thickened. (If you would like a little more gravy, add a bit more water and thickening agent).
• Serve over noodles, rice or mashed potatoes.

GERMAN MEATBALLS WITH GINGERSNAP GRAVY

Steps:

• Combine the egg, bread crumbs, 1/4 cup water, onion, salt and pepper; crumble beef over mixture and mix well. Shape into 2-1/2-in. balls., In a large skillet, bring remaining water to a boil. Add bouillon, brown sugar, raisins, lemon juice and gingersnaps. Stir until thoroughly combined. Add meatballs to skillet. Simmer, uncovered, for 20 minutes or until meat is no longer pink. Stir occasionally. Serve with noodles.