Kummel Klops (German Meatballs)

October reminds me of "Oktoberfest" which reminds me of this recipe. Years ago, when my oldest son was in high school, his German class had a celebration and each student was to bring a "German dish" to share with the class. My son surfed the net and chose this one. He made it for his class (with my help, of course) and everyone enjoyed it with some of the students actually asking him for the recipe. I am not sure of its authenticity but we liked it and still make it today when he comes home on leave for a visit.

• Ready In: 1 hr
• Serves: 6

Ingredients

• 1  lb ground beef
•  salt and pepper, to taste
• 1⁄2 teaspoon poultry seasoning
• 1⁄4 teaspoon dried dill
• 1⁄4 cup  fine dry breadcrumb
• 1⁄4 cup milk
• 1  tablespoon  chopped parsley
• 1  egg, slightly beaten
• 1 (14 ounce) can beef broth
• 1 (4 ounce) can  sliced mushrooms, drained
• 1⁄2 cup  chopped onion
• 1  cup sour cream
• 1  tablespoon flour

Directions

1. Mix together ground beef, salt and pepper, poultry seasoning, dill, breadcrumbs, milk, parsley and egg. Shape into 24 meatballs.
2. Brown slowly, in a large skillet, turning frequently. Add broth, mushrooms and onions. Cover, and simmer for 30 minutes.
3. Take out the meatballs. Blend together the sour cream and flour. Stir into the broth. Add back the meatballs and stir, bringing just to a boil and cook for 5 minutes more.
4. Serve over German dumplings, noodles or mashed potatoes.