German Meatballs and Gravy Recipe

4.5 4 4
German Meatballs and Gravy Recipe
German Meatballs and Gravy Recipe photo by Taste of Home
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German Meatballs and Gravy Recipe

Read Reviews
4.5 4 4
Publisher Photo
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
MAKES:
8 servings
TOTAL TIME:
Prep: 30 min. Cook: 35 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 30 min. Cook: 35 min.

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

Nutritional Facts

6 each: 383 calories, 24g fat (11g saturated fat), 127mg cholesterol, 745mg sodium, 13g carbohydrate (5g sugars, 1g fiber), 28g protein.

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

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cbenne12 User ID: 7424916 243470
Reviewed Feb. 8, 2016

"These were amazing! Wouldn't change a thing about it!"

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JoelleLeann User ID: 8684361 240958
Reviewed Jan. 3, 2016

"Delicious, my whole family loved it! Great leftovers!"

MY REVIEW
lmmanda User ID: 1101093 231364
Reviewed Aug. 17, 2015

"I really loved these meatballs! The different spices really make them special. I thought the gravy was lacking a little something so I added salt and pepper to taste. I made a couple of changes, using ground turkey instead of beef and potato bread crumbs instead of potatoes."

MY REVIEW
JessBella6 User ID: 5295511 175541
Reviewed Oct. 10, 2012

"The sauce is rich and a bit heavy, but these meatballs have great flavor."

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