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German-Style Meatballs

Yield 8 to 10 servings


  • 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

How to Make It

  1. 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.

  2. 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.

  3. 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.

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

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

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