Ruth's German Boiled Meatballs and Gravy |
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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 1 |
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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. 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 |
Directions:
1. Mix the veal, pork, beef, egg, 1 teaspoons salt, pepper and onion together thoroughly.
2. Shape mixture into 1 1/2 inch balls.
3. To boiling water, add onion soup mix, bay leaf and 1/2 tsp salt - stir until mixed.
4. Drop meatballs into boiling water; cover pan, reduce heat and simmer for 1/2 hour.
5. Combine flour and cold water to make a thickening agent.
6. Add to simmering meat stock and bring back to a boil.
7. 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).
8. Serve over noodles, rice or mashed potatoes.
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