German Meatballs and Gravy Recipe

German Meatballs and Gravy Recipe photo by Taste of Home

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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

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German Meatballs and Gravy Recipe

Prep: 30 min. Cook: 35 min.

Yield: 8 Servings

30 35 65

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

Directions

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. Yield: 8 servings.

Nutritional Facts 6 meatballs (calculated without mashed potatoes) equals 383 calories, 24 g fat (11 g saturated fat), 127 mg cholesterol, 745 mg sodium, 13 g carbohydrate, 1 g fiber, 28 g protein.

Originally published as German Meatballs and Gravy in Taste of Home's Holiday & Celebrations Cookbook Annual 2008, p233