German Meatballs and Gravy

Name: German Meatballs and Gravy
Prep time: 1 h 5 min
Cook time: 1 h 5 min
Total time: 1 h 5 min
Yield: 8
Cuisine: German, European
Ingredients: 59 milliliters butter, cubed; 1 egg; 59 milliliters all-purpose flour; 0 teaspoons ground allspice; 0 teaspoons ground ginger; 1 teaspoons ground nutmeg; 828 milliliters milk, divided; 2 Tbsps finely chopped onion; 0 teaspoons pepper; 8 servings Hot mashed potatoes, optional; 2 teaspoons salt; 1 teaspoons Worcestershire sauce

German Meatballs and Gravy might be just the European recipe you are searching for. For 28 cents per serving, you get a sauce that serves 8. One serving contains 140 calories, 5g of protein, and 10g of fat. From preparation to the plate, this recipe takes about 1 hour and 5 minutes. A mixture of milk, salt, flour, and a handful of other ingredients are all it takes to make this recipe so yummy.

Instructions

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.

Ingredients you will need

Worcestershire Sauce

Allspice

Potato

Ginger

Nutmeg

Pepper

Onion

Beef

Milk

Salt

Egg

Equipment you will use

Bowl

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

Ingredients you will need

Meatballs

Butter

Equipment you will use

Frying Pan

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.

Ingredients you will need

Meatballs

All Purpose Flour

Milk

Equipment you will use

Frying Pan

Serve with mashed potatoes if desired.

Ingredients you will need

Potato

Equipment

Bowl

Frying Pan

Ingredients

Servings:

59milliliters

butter, cubed 1

egg 59milliliters

all-purpose flour 0teaspoons

ground allspice 0teaspoons

ground ginger 1teaspoons

ground nutmeg 828milliliters

milk, divided 2Tbsps

finely chopped onion 0teaspoons

pepper 8servings

Hot mashed potatoes, optional 2teaspoons

salt 1teaspoons

Worcestershire sauce

Recommended wine: Riesling, Dornfelder

German works really well with Riesling and Dornfelder. Beer might seem like the natural pick for German food, but German riesling pairs wonderfully with seafood and schnitzel, while a German red like Dornfelder goes well with beef and game meat. You could try Dr. Thanisch Graacher Himmelreich Spatlese Riesling. Reviewers quite like it with a 4.5 out of 5 star rating and a price of about 19 dollars per bottle.

Dr. Thanisch Graacher Himmelreich Spatlese Riesling

Graach is an excellent wine growing village in the heart of the Middle Mosel. The steep slopes of the Graacher Himmelreich vineyard are facing South-West. They are exclusively planted with Riesling.The nose displays a sweet floral quality of plummeria, fresh peach with a touch of petrol character which is common in German wines. Often the more age a German wine has, the stronger the petrol character. There is nothing wrong with wines with this aroma. This 2003 vintage, only shows a slight – medium petrol aroma. Brimful with character, the Himmelreich Spätlese palate is a wonderful mix of peach, honey and mango. The medium weight interplays enticingly with the finely bound acidity.