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German Meatballs and Gravy

 German Meatballs and Gravy
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
8 ServingsPrep: 30 min. Cook: 35 min.


  • 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 turkey or beef
    With Johnsonville Italian Sausage.

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  • 1/4 cup butter, cubed
  • 1/4 cup all-purpose flour
  • Hot mashed potatoes, optional


  • 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

2 of 2

German Meatballs and Gravy (continued)

Directions (continued)

  • 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.