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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.
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.
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
Delicious! These meatballs were so easy to make and the smell that filled the house when they were simmering made us very hungry! There was so much gravy and we didn't want to waste it. We had these on whole wheat toast and poured the gravy over top, like an open-faced sandwich. We also had Mashed Potatoes Twice-Baked on the side. Made for ZWT7. Thanks Hokies! :)
This was terrific and so simple to make on a sticky afternoon when i had ground beef and no idea what to do with it. Instead of water, i used beef stock
Very good, although the meatballs were not seasoned as strongly as we would like. Next time, I'll flavor them more. The gravy was delicious, and plentiful!
My mother made a close version when I grew up and she called it "Koenigsberger Klopse". It is delicious and easy and very much like yours. I now use Meatballs in Caper Sauce (Konigsberger Klopse) which is speedier than my mother's version. :-)
This is a wonderful OAMC recipe for a single diner. I did make extra gravy and divided in 3 portions.To make 18 I patted the meat evenly in a 9X9 pan, cut into 3" squares, then cut them each in half, and rolled into meatballs. Perfectly portioned! I made 3 portions (6 meatballs each) of the finished recipe and froze 2 portions. I ate 3 meatballs with mashed potatoes and yummy gravy for dinner. Two days later, I had a quick meal when I got home from work: reheated the last 3 meatballs and gravy with a dab of sour cream mixed in, boiled some noodles, and heated some green beans. I'm looking forward to using the other 2-meal portions I have in the freezer. Hokie, this recipe is true comfort food. Made and enjoyed for PAC Spring '09.
Made for the *Pet Parade* event, this is meat & potatoes comfort food ~ an easy fix that is family, budget & ingredient-friendly. I am a bit confused over my yield. I made a full recipe, adding only an amt of garlic powder = to 1 clove to the meat mix. Altho I made my meatballs larger than I thot I should, I still had slightly less than half the meat mix left as I made the 18th meatball & made a sml meatloaf from the rest. 1/2 C flour thickened the broth well & I will prob reduce it to 1/3 C next time. It was tasty, warming & made my M&P DH very happy. Thx for sharing your recipe w/us. :-)