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    You are in: Home / Recipes / Ruth's German Boiled Meatballs and Gravy Recipe
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    Ruth's German Boiled Meatballs and Gravy

    Ruth's German Boiled Meatballs and Gravy. Photo by Nif

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    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    15 mins

    40 mins

    HokiesMom's Note:

    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.

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    Serves: 6



    Units: US | Metric


    1. 1
      Mix the veal, pork, beef, egg, 1 teaspoons salt, pepper and onion together thoroughly.
    2. 2
      Shape mixture into 1 1/2 inch balls.
    3. 3
      To boiling water, add onion soup mix, bay leaf and 1/2 tsp salt - stir until mixed.
    4. 4
      Drop meatballs into boiling water; cover pan, reduce heat and simmer for 1/2 hour.
    5. 5
      Combine flour and cold water to make a thickening agent.
    6. 6
      Add to simmering meat stock and bring back to a boil.
    7. 7
      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).
    8. 8
      Serve over noodles, rice or mashed potatoes.

    Ratings & Reviews:

    • on November 04, 2013

      Absolutely delicious! I made this with just ground beef and it was fantastic. My hubby and kids ate it all up! Thanks for your great recipe. Will definitely be making this often.

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    • on October 13, 2013


      This was a hearty meal that my children enjoyed. I will add more seasoning the next time, because while I liked the creamy gravy over rice, I thought the meatballs themselves could use more seasoning. I am thinking of adding garlic and seasoned salt, maybe using beef broth in place of some of the water; I am not sure what else. I will definitely make it again, with modifications. PS, I was a little unsure about what kind of pan to cook this in. I went with a fairly deep skillet because the amount of water required was lost in the stock pot I first tried. They came out just fine, even though a few of the meatballs were not submerged in the liquid.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 05, 2013


      This is the best recipe I have ever tasted! The meatballs were moist and I only had ground beef and they still turned out awesome! I did add sour cream and Worcestershire sauce, but other than that, I kept it the same. I have 3 kids, ages 5,6, and 7 and they absolutely loved this. They asked for it again, for tomorrow, lol! We ate this over spaetzle

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (9)


    Nutritional Facts for Ruth's German Boiled Meatballs and Gravy

    Serving Size: 1 (404 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 417.7
    Calories from Fat 224
    Total Fat 24.9 g
    Saturated Fat 9.6 g
    Cholesterol 146.9 mg
    Sodium 1089.2 mg
    Total Carbohydrate 12.8 g
    Dietary Fiber 0.9 g
    Sugars 1.0 g
    Protein 32.9 g

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