German Meatballs and Gravy

German Meatballs and Gravy Recipe

These meatballs are in celebration of my heritage. I love making them for my family especially because they are a quick meal. —Marshelle Greenmyer-Bittner, Lisbon, North Dakota

TOTAL TIME: Prep: 30 min. Cook: 35 min. YIELD:8 servings

Ingredients

• 1 egg
• 3-1/2 cups milk, divided
• 1/2 teaspoon Worcestershire sauce
• 1 cup finely shredded uncooked peeled potatoes
• 2 tablespoons finely chopped onion
• 2 teaspoons salt
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground allspice
• 1/8 teaspoon pepper
• 2 pounds ground beef
• 1/4 cup butter, cubed
• 1/4 cup all-purpose flour
• Hot mashed potatoes, optional

Directions

• 1. In a large bowl, combine the egg, 1/2 cup milk, Worcestershire sauce, shredded potatoes, onion, salt, nutmeg, ginger, allspice and pepper. Crumble beef over mixture and mix well. Shape into 48 balls.
• 2. In a large skillet over medium heat, cook meatballs in butter in batches until no longer pink; remove and keep warm.
• 3. Stir flour into drippings until blended; gradually add the remaining milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Return meatballs to the pan; heat through. Serve with mashed potatoes if desired. Yield: 8 servings.

Nutritional Facts

6 meatballs (calculated without mashed potatoes) equals 383 calories, 24 g fat (11 g saturated fat), 127 mg cholesterol, 745 mg sodium, 13 g carbohydrate, 1 g fiber, 28 g protein.