1/2 Photos of Ruth's German Boiled Meatballs and Gravy
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.
My Private Note
Units: US | Metric
- 1Mix the veal, pork, beef, egg, 1 teaspoons salt, pepper and onion together thoroughly.
- 2Shape mixture into 1 1/2 inch balls.
- 3To boiling water, add onion soup mix, bay leaf and 1/2 tsp salt - stir until mixed.
- 4Drop meatballs into boiling water; cover pan, reduce heat and simmer for 1/2 hour.
- 5Combine flour and cold water to make a thickening agent.
- 6Add to simmering meat stock and bring back to a boil.
- 7Boil 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).
- 8Serve over noodles, rice or mashed potatoes.
Browse Our Top One-Dish Meal Recipes
You Might Also Like...View All One-Dish Meal Recipes
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