Taste of Home
German Meatballs and Gravy
TOTAL TIME: Prep: 30 min. Cook: 35 min.
YIELD: 8 servings.
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
Ingredients
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1 large egg
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3-1/2 cups 2% milk, divided
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1/2 teaspoon Worcestershire sauce
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1 cup finely shredded uncooked peeled potatoes
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2 tablespoons finely chopped onion
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2 teaspoons salt
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1/2 teaspoon ground nutmeg
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1/4 teaspoon ground ginger
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1/4 teaspoon ground allspice
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1/8 teaspoon pepper
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2 pounds ground beef
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1/4 cup butter, cubed
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1/4 cup all-purpose flour
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Hot mashed potatoes, optional
Directions
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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.
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2.
In a large skillet over medium heat, cook meatballs in butter in batches until no longer pink; remove and keep warm.
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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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