German-Style Meatballs

Oxmoor House
8 to 10 servings


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2 slices bread
1/2 cup minced onion
1 tablespoon butter or margarine
1 1/2 pounds ground chuck
1/2 pound ground pork
2 eggs, beaten
1 teaspoon salt
1/8 teaspoon nutmeg
3 tablespoons chopped fresh parsley
1/2 teaspoon grated lemon rind
1 teaspoon lemon juice
1 teaspoon Worcestershire sauce
5 cups beef broth
1/2 cup flour
1 cup water
Hot cooked noodles


Tear bread into small pieces, and place in a small shallow bowl. Add water to cover, and let soak about 5 minutes. Squeeze water from bread; discard water. Set bread aside.

Sauté onion in butter until tender. Combine sautéed onion, bread, meat, eggs, salt, nutmeg, parsley, lemon rind, lemon juice, and Worcestershire sauce in a large bowl. Mix well; shape into 2-inch meatballs.

Bring beef broth to a boil in a large Dutch oven; add meatballs. Reduce heat; cover and simmer 15 minutes. Remove meatballs; set aside. Reserve pan liquid.

Combine flour and water, mixing well. Stir flour mixture into reserved pan liquid. Cook over medium-high heat, stirring constantly, until thickened and bubbly.

Return meatballs to Dutch oven; cook over low heat until meatballs are thoroughly heated. Serve meatballs and gravy over hot cooked noodles.

Created date

February 2010