German Meatballs and Gravy |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
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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 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 king arthur unbleached all-purpose flour |
hot mashed potatoes, optional |
Directions:
1. 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.
2. In a large skillet over medium heat, cook meatballs in butter in batches until no longer pink; remove and keep warm.
3. 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. Yield: 8 servings.
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