Ruths German Boiled Meatballs And Gravy Recipes

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GERMAN MEATBALLS



German Meatballs image

This is one of our favorite main dishes. Because we raise our own pork and beef, the meat we use is always freshly ground. For variety, these meatballs can be cooked with a sweet cream gravy or steamed with tomatoes. But we prefer them with homemade sauerkraut. -Iona Redemer, Calumet, Oklahoma

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 6 servings.

Number Of Ingredients 14

1 pound ground beef
1/2 pound ground pork
1/2 cup finely chopped onion
3/4 cup fine dry bread crumbs
1 tablespoon snipped fresh parsley
1-1/2 teaspoons salt
1/8 teaspoon pepper
1 teaspoon Worcestershire sauce
1 large egg, beaten
1/2 cup 2% milk
2 to 3 tablespoons vegetable oil
1 can (27 ounces) sauerkraut, undrained
1/3 to 1/2 cup water, optional
Additional snipped parsley

Steps:

  • In a bowl, combine first 10 ingredients; shape into 18 meatballs, 2 in. each. Heat the oil in a skillet; brown the meatballs. Remove meatballs and drain fat. Spoon sauerkraut into skillet; top with meatballs. Cover and simmer for 15-20 minutes or until meatballs are cooked through, adding water if necessary. Sprinkle with parsley. Freeze option: Freeze cooled meatball mixture in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, stirring gently.

Nutrition Facts : Calories 376 calories, Fat 22g fat (7g saturated fat), Cholesterol 114mg cholesterol, Sodium 1636mg sodium, Carbohydrate 18g carbohydrate (3g sugars, Fiber 4g fiber), Protein 27g protein.

GEHAKT BALLEN (DUTCH MEATBALLS)



Gehakt Ballen (Dutch Meatballs) image

These are really delicious and easy to make. Serve with potatoes.

Provided by Glenda Morrison de Kruif

Categories     World Cuisine Recipes     European     Dutch

Time 1h25m

Yield 4

Number Of Ingredients 13

1 pound ground meatloaf mix (beef, pork veal)
4 slices white bread
⅓ cup milk
1 egg, beaten
1 small onion, finely chopped
1 tablespoon freshly grated nutmeg
½ teaspoon ground cloves
salt and ground black pepper to taste
½ cup butter
2 cups water
1 (14.5 ounce) can diced tomatoes
1 (14 ounce) can beef broth
1 (1 ounce) package dry onion soup mix

Steps:

  • Place meatloaf mix in a large mixing bowl; crumble bread over meat and knead with hands to combine. Add milk and egg to meat mixture. Knead onion, nutmeg, cloves, salt, and pepper into meat mixture until well-combined. Form mixture into six equal-sized balls.
  • Melt butter in a Dutch oven over medium-high heat. Cook and stir meatballs in hot butter until browned on all sides, 5 to 10 minutes. Stir water, tomatoes, beef broth, and onion soup mix into Dutch oven; bring to a boil, reduce heat to medium-low, and simmer until meatballs are tender and cooked through, about 1 hour.

Nutrition Facts : Calories 524.3 calories, Carbohydrate 24.4 g, Cholesterol 168.6 mg, Fat 36.9 g, Fiber 2.7 g, Protein 23.1 g, SaturatedFat 20.2 g, Sodium 1547.5 mg, Sugar 6.4 g

GERMAN MEATBALLS AND GRAVY



German Meatballs and Gravy image

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

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 8 servings.

Number Of Ingredients 14

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

Steps:

  • 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. , In a large skillet over medium heat, cook meatballs in butter in batches until no longer pink; remove and keep warm., 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.

Nutrition Facts : Calories 383 calories, Fat 24g fat (11g saturated fat), Cholesterol 127mg cholesterol, Sodium 745mg sodium, Carbohydrate 13g carbohydrate (5g sugars, Fiber 1g fiber), Protein 28g protein.

RUTH'S GERMAN BOILED MEATBALLS AND GRAVY



Ruth's German Boiled Meatballs and Gravy image

This is my Mom's version of German meatballs. Her mother used to make these but of course never used a recipe - she never even had a stove - always used a coal burning stove! Mom kept working on it and used a few more conventional ingredients and came up with this recipe. She always served it over extra-wide egg noodles.

Provided by HokiesMom

Categories     One Dish Meal

Time 55m

Yield 15-18 meatballs, 6 serving(s)

Number Of Ingredients 13

1/3 lb ground veal
1/3 lb ground pork
1 1/2 lbs ground beef
1 egg, slightly beaten
1 teaspoon salt
1/4 teaspoon pepper
1 medium onion, finely chopped
1 (1 ounce) envelope dry onion soup mix
1 bay leaf
1/2 teaspoon salt
4 cups boiling water
1/2 cup flour
1 cup cold water

Steps:

  • Mix the veal, pork, beef, egg, 1 teaspoons salt, pepper and onion together thoroughly.
  • Shape mixture into 1 1/2 inch balls.
  • To boiling water, add onion soup mix, bay leaf and 1/2 tsp salt - stir until mixed.
  • Drop meatballs into boiling water; cover pan, reduce heat and simmer for 1/2 hour.
  • Combine flour and cold water to make a thickening agent.
  • Add to simmering meat stock and bring back to a boil.
  • Boil one minute uncovered or until gravy is slightly thickened. (If you would like a little more gravy, add a bit more water and thickening agent).
  • Serve over noodles, rice or mashed potatoes.

EMERIL'S MEAT BALLS AND RED GRAVY



Emeril's Meat Balls and Red Gravy image

Provided by Emeril Lagasse

Yield 4 servings

Number Of Ingredients 16

2 slices of white bread
1/2 cup milk
1/3 pound ground beef
1/3 pound ground veal
1/3 pound ground pork
1/2 cup minced onions
4 tablespoons olive oil
2 cups chopped onions
Salt
Freshly ground black pepper
2 tablespoons chopped garlic
2 (28 ounce) can of peeled, seeded and chopped tomatoes
1 small can tomato paste
2 cups water
1 pound of dried spaghetti
4 ounces Parmesan Reggiano cheese

Steps:

  • Place the bread in a shallow baking dish. Pour the milk over the bread and let sit for a couple of minutes. In mixing bowl, combine all of the meats together. Season with salt and pepper. Add the minced onions, 1 tablespoon garlic, parsley and bread. Mix well. Season with salt and pepper. Form the mixture into small balls. In a large skillet, heat 2 tablespoons of the oil. When the oil is hot add the meatballs and brown for 4 to 6 minutes. Remove from the pan and drain on paper towels. In a large saucepan, heat the remaining oil. Add the onions. Season with salt and pepper. Cook for 4 to5 minutes or until the onions are soft and clear in color. Add the remaining garlic and tomatoes. Season with salt and pepper. Cook for 30 minutes. Whisk the tomato paste and water together. Add to the tomatoes. Add the meatballs. Bring the liquid to a boil, over high heat. Turn the heat down to medium-low and simmer for 4 hours, stirring occasionally. Reseason with salt and pepper. Bring a pot of salted water to a boil. Add the pasta and cook until tender, about 8 minutes. Remove from the heat and drain. Drizzle the pasta with olive oil. Season the pasta with salt and pepper. Using a box grater, grate the cheese. To serve, mound the pasta in the center of each bowl. Spoon the meat balls and sauce over the pasta. Garnish with the grated cheese.

GERMAN MEATBALLS WITH CREAM DILL GRAVY



German Meatballs With Cream Dill Gravy image

Make and share this German Meatballs With Cream Dill Gravy recipe from Food.com.

Provided by ElaineAnn

Categories     Meat

Time 30m

Yield 6 serving(s)

Number Of Ingredients 11

1 1/2 lbs ground round
1 cup soft breadcrumbs (2 slices)
1/3 cup water
1/4 cup minced green onion
1 egg
2 teaspoons salt, divided
1/4 teaspoon pepper
1/4 cup butter or 1/4 cup margarine
3 tablespoons flour
2 cups milk
2 tablespoons chopped fresh dill or 2 teaspoons dill weed

Steps:

  • Combine beef, breadcrumbs, water, onions, egg, 1 1/2 teaspoon of the salt, and pepper in a large bowl; mix lightly.
  • Shape into 24 meatballs. Place on a jelly-roll pan. Bake in a hot oven (400°) for 15 minutes, or until browned.
  • Meanwhile, heat butter in a medium-size saucepan. Add flour; cook until bubbly.
  • Remove from heat; gradually stir in milk until smooth.
  • Return to heat; cook until thickened, stirring constantly.
  • Stir in dill and the remaining 1/2 teaspoon salt.
  • Spoon over meatballs.
  • Serve with hot buttered noodles, if you wish.

Nutrition Facts : Calories 455.7, Fat 34.5, SaturatedFat 15.7, Cholesterol 147.5, Sodium 1009.3, Carbohydrate 10.9, Fiber 0.4, Sugar 0.5, Protein 24.3

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