RUTH'S GERMAN BOILED MEATBALLS AND GRAVY
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
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.
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