Best 2 German Meatballs And Gravy Recipes

German Meatballs and Gravy is a classic comfort food dish that is sure to satisfy the whole family. The meatballs are made with a mixture of ground beef, pork, and spices, and are then simmered in a rich and flavorful gravy. This dish is often served with mashed potatoes, egg noodles, or spaetzle, and is a great way to warm up on a cold winter day. With so many variations on the recipe, finding the perfect one to suit your taste can be a challenge. This article will provide you with a guide to finding the best German Meatballs and Gravy recipe, taking into consideration factors such as flavor, ease of preparation, and dietary restrictions.

Here are our top 2 tried and tested recipes!

GERMAN MEATBALLS AND GRAVY

German Meatballs and Gravy image

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

Provided by Taste of Home

Categories Dinner

Time 1h5m

Yield 8 servings.

Number Of Ingredients 14

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

Steps:

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.

Nutrition Facts : Calories 383 calories, Fat 24g fat (11g saturated fat), Cholesterol 127mg cholesterol, Sodium 745mg sodium, Carbohydrate 13g carbohydrate (5g sugars, Fiber 1g fiber), Protein 28g protein.

RUTH'S GERMAN BOILED MEATBALLS AND GRAVY

Ruth's German Boiled Meatballs and Gravy image

This is my Mom's version of German meatballs. Her mother used to make these but of course never used a recipe - she never even had a stove - always used a coal burning stove! Mom kept working on it and used a few more conventional ingredients and came up with this recipe. She always served it over extra-wide egg noodles.

Provided by HokiesMom

Categories One Dish Meal

Time 55m

Yield 15-18 meatballs, 6 serving(s)

Number Of Ingredients 13

Ingredients

1/3 lb ground veal
1/3 lb ground pork
1 1/2 lbs ground beef
1 egg, slightly beaten
1 teaspoon salt
1/4 teaspoon pepper
1 medium onion, finely chopped
1 (1 ounce) envelope dry onion soup mix
1 bay leaf
1/2 teaspoon salt
4 cups boiling water
1/2 cup flour
1 cup cold water

Steps:

Mix the veal, pork, beef, egg, 1 teaspoons salt, pepper and onion together thoroughly.
Shape mixture into 1 1/2 inch balls.
To boiling water, add onion soup mix, bay leaf and 1/2 tsp salt - stir until mixed.
Drop meatballs into boiling water; cover pan, reduce heat and simmer for 1/2 hour.
Combine flour and cold water to make a thickening agent.
Add to simmering meat stock and bring back to a boil.
Boil one minute uncovered or until gravy is slightly thickened. (If you would like a little more gravy, add a bit more water and thickening agent).
Serve over noodles, rice or mashed potatoes.

Tips:

Mise en place: Before you start cooking, make sure you have all of your ingredients and equipment ready to go. This will help you stay organized and avoid any unnecessary scrambling.
Use fresh ingredients: The fresher your ingredients, the better your meatballs will taste. If possible, use organic, free-range, and grass-fed meats.
Don't overmix the meatball mixture: Overmixing will make the meatballs tough. Mix just until the ingredients are combined.
Form the meatballs into uniform sizes: This will help them cook evenly.
Brown the meatballs before simmering them in the sauce: This will give them a nice crust and help keep them from falling apart.
Use a good quality gravy: The gravy is what will really make your meatballs shine. Use a gravy that is flavorful and has a good consistency.
Serve the meatballs with your favorite sides: Mashed potatoes, rice, pasta, or roasted vegetables are all great options.

Conclusion:

German meatballs and gravy is a classic dish that is sure to please everyone at the table. It is a hearty and flavorful meal that is perfect for a cold winter night. With a little planning and effort, you can easily make this dish at home. So next time you are looking for a new recipe to try, give German meatballs and gravy a try. You won't be disappointed!