German Meatballs
From: Midwest LivingFor an authentic German dinner, ladle these beef-and-pork meatballs over noodlelike spaetzle.
Servings: 6 to 8 servings
Total: 40 mins
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Ingredients
1 1-inch-think slice bread
1/2 to 3/4 cup milk
1/4 cup finely chopped onion
1 tablespoon butter or margarine
2 beaten eggs*
1 pound lean ground beef*
1/2 pound ground pork*
3 tablespoons snipped parsley
1-1/2 teaspoons salt
1 teaspoon Worcestershire sauce
1/2 teaspoon finely shredded lemon peel
1 teaspoon lemon juice
1/4 teaspoon paprika
1/4 teaspoon ground nutmeg
3 cups beef broth
1 cup cold water
1/2 cup all-purpose flour
Hot cooked noodles, rice or spaetzle
Directions
1. In a large mixing bowl, soak bread in enough milk to cover it.
2. Meanwhile, in a small saucepan, cook onion in butter until onion is tender, but not brown.
3. Press milk from bread, discarding milk. In large bowl, combine bread, eggs, beef, pork, parsley, salt, Worcestershire sauce, peel, juice, paprika, nutmeg, and onion mixture. Mix lightly with your hands. Form into meatballs.
4. In large skillet, bring broth to boiling. Add meatballs. Return to boiling; reduce heat. Simmer, covered, for 15 minutes or until meatballs are done (160 degree F). With a slotted spoon, transfer meatballs to a serving bowl and keep warm.Skim fat from cooking liquid. Reserve 2-1/2 cups cooking liquid, adding water, if necessary.
5. Mix cold water and flour. Stir into reserved cooking liquid. Cook and stir until bubbly. Cook 1 minute. Pour over meatballs. Serve with hot noodles, rice or spaetzle. Top with additional snipped parsley. Makes 6 to 8 servings.
Note
Reduce fat by using the leanest meat your butcher sells. Substitute 1/2 cup refrigerated egg product for the eggs.
Reduce fat by using the leanest meat your butcher sells. Substitute 1/2 cup refrigerated egg product for the eggs.
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