German Meatballs and Gravy
German Meatballs and Gravy is a side dish that serves 8. One portion of this dish contains roughly 4g of protein, 9g of fat, and a total of 132 calories. For 26 cents per serving, this recipe covers 5% of your daily requirements of vitamins and minerals. A mixture of pepper, egg, ground allspice, and a handful of other ingredients are all it takes to make this recipe so flavorful. A couple people really liked this European dish. 60 people were glad they tried this recipe. From preparation to the plate, this recipe takes around 1 hour and 5 minutes. It is brought to you by Taste of Home. Overall, this recipe earns a rather bad spoonacular score of 17%. If you like this recipe, take a look at these similar recipes: German Meatballs with Gingersnap Gravy, German Meatballs, and German Meatballs.
Servings: 8
Preparation duration: 30 minutes
Cooking duration: 35 minutes
Ingredients:
1/4 cup butter, cubed
1 egg
1/4 cup all-purpose flour
1/4 teaspoon ground allspice
1/4 teaspoon ground ginger
1/2 teaspoon ground nutmeg
3-1/2 cups milk, divided
2 tablespoons finely chopped onion
1/8 teaspoon pepper
Hot mashed potatoes, optional
2 teaspoons salt
1/2 teaspoon Worcestershire sauce
Equipment:
bowl
frying pan
Cooking instruction summary:
Directions 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. Yield: 8 servings. Originally published as German Meatballs and Gravy in Taste of Home's Holiday & Celebrations CookbookAnnual 2008, p233 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. Print Add to Recipe Box Email a Friend
Step by step:
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.
4. Serve with mashed potatoes if desired.
Nutrition Information:
covered percent of daily need
