German Meatballs and Gravy

Total Time

Prep: 30 min. Cook: 35 min.


8 servings

Updated: Nov. 05, 2022
These meatballs are a celebration of my heritage. I love making them for my family especially because they are a quick meal. —Marshelle Greenmyer-Bittner, Lisbon, North Dakota


  • 1 large egg
  • 3-1/2 cups 2% 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 lightly but thoroughly. 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 until thickened, about 2 minutes. Return meatballs to the pan; heat through. If desired, serve with mashed potatoes.

Nutrition Facts

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

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