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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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    Ingredients:

    Serves: 6

    Yield:

    meatballs

    Units: US | Metric

    Directions:

    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.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 13, 2013

      45

      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

      55

      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)

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    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
    53%
    Total Fat 24.9 g
    38%
    Saturated Fat 9.6 g
    48%
    Cholesterol 146.9 mg
    48%
    Sodium 1089.2 mg
    45%
    Total Carbohydrate 12.8 g
    4%
    Dietary Fiber 0.9 g
    3%
    Sugars 1.0 g
    4%
    Protein 32.9 g
    65%

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