Best German Meatballs And Gravy Recipes

GERMAN MEATBALLS AND GRAVY

German Meatballs and Gravy image

These meatballs are in celebration of my heritage. I love making them for my family especially because they are a quick meal. -Marshelle Greenmyer-Bittner, Lisbon, North Dakota

Provided by Taste of Home

Categories Dinner

Time 1h5m

Yield 8 servings.

Number Of Ingredients 14

Ingredients

1 egg
3-1/2 cups milk, divided
1/2 teaspoon Worcestershire sauce
1 cup finely shredded uncooked peeled potatoes
2 tablespoons finely chopped onion
2 teaspoons salt
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon ground allspice
1/8 teaspoon pepper
2 pounds ground beef
1/4 cup butter, cubed
1/4 cup all-purpose flour
Hot mashed potatoes, optional

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.

Nutrition Facts : Calories 383 calories, Fat 24g fat (11g saturated fat), Cholesterol 127mg cholesterol, Sodium 745mg sodium, Carbohydrate 13g carbohydrate (5g sugars, Fiber 1g fiber), Protein 28g protein.

RUTH'S GERMAN BOILED MEATBALLS AND GRAVY

Ruth's German Boiled Meatballs and Gravy image

This is my Mom's version of German meatballs. Her mother used to make these but of course never used a recipe - she never even had a stove - always used a coal burning stove! Mom kept working on it and used a few more conventional ingredients and came up with this recipe. She always served it over extra-wide egg noodles.

Provided by HokiesMom

Categories One Dish Meal

Time 55m

Yield 15-18 meatballs, 6 serving(s)

Number Of Ingredients 13

Ingredients

1/3 lb ground veal
1/3 lb ground pork
1 1/2 lbs ground beef
1 egg, slightly beaten
1 teaspoon salt
1/4 teaspoon pepper
1 medium onion, finely chopped
1 (1 ounce) envelope dry onion soup mix
1 bay leaf
1/2 teaspoon salt
4 cups boiling water
1/2 cup flour
1 cup cold water

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.