Shelly's Recipe

GERMAN MEAT BALLS

Category: Meatballs

1 (1 inch thick) slice bread
1/2 - 3/4 cup milk
1/4 cup finely chopped onion
1 tbsp butter
2 eggs, beaten
1 lb ground round
1/2 lb ground pork
3 tbsp snipped parsley
1 1/2 tsp salt
1/8 tsp pepper
1 tsp Worcestershire sauce
1/2 tsp finely shredded lemon peel
1 tsp lemon juice
1/4 tsp paprika and ground nutmeg
3 cups beef broth
1 cup cold water
1/2 cup flour
Hot cooked noodles, rice or spaetzle

In a large mixing bowl, soak bread in enough milk to cover it. Meanwhile, in a saucepan, cook onion in butter until tender, but not brown. Press milk from bread, discarding milk.

In a large bowl, combine bread, eggs and next 10 ingredients, along with onion mixture. Mix lightly with you hands and form into meatballs.

In a large skillet, bring broth to boiling. Add meatballs. Return to boiling; reduce heat and simmer, covered, for 15 minutes or until meatballs are done.

With a slotted spoon, transfer to a serving bowl and keep warm. Skim fat from cooking liquid. Reserve 2 1/2 cups broth, adding water, if necessary. Mix cold water and flour. Stir into reserved cooking liquid. Cook and stir until bubbly. Cook 1 minute. Pour over meatballs. Serve with noodles, rice or spaetzle. Serves 6-8