Total Time
1hr 30mins
Prep 30 mins
Cook 1 hr

This is another wonderful recipe by my mother, Geraldine Shaub Lefever. It is a testament to her love of cooking and her skill that her grandchildren are cooking her recipes now for their families, too.

Ingredients Nutrition


  1. Mix all above ingredients, EXCEPT gravy.
  2. Shape into round balls and cook until browned.
  3. Remove meat and stir into the fat, the flour ,paprika,salt and pepper.
  4. Stir in the boiling water and canned milk.
  5. Return meat balls to pan and cook 20 more minutes.
  6. Serve over rice or noodles.


Most Helpful

Originally I didn’t know what I did wrong. The sauce was separating for me - kind of oily & clumpy. We ended up throwing the whole thing away. My boyfriend (who will eat anything served) refused this! After talking to my mother – she thinks that I should have used a cast iron skillet instead of a nonstick pan. She says that that would have absorbed the excess oil. SO If I were to make this again I would either change the pan or cut way back on the oil.

Jill from Pittsburgh September 03, 2003

Sorry, the sauce turned out horribly for me. I followed the recipe perfectly and while the consistancy was of real gravy, it was bland and flavorless. I had to add beef bullion, garlic and tons of other tinkerings before it was palatable. I loved the meatballs, though. But the sauce was very bland.

Chef Dissa Debba April 06, 2009

Absolutely fabulous! Everyone devoured. A "keeper" for sure! Thank you for sharing such a gem! LA :-)

L.A. Stewart September 23, 2008

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