Monday, November 23, 2009

Oma's German Meatballs

2 lbs. ground beef
6 slices of bread, wet with water and squeeze out
1 onion, chopped
Salt and pepper to taste
1 Tbsp. lemon juice
2 eggs
2 cans evaporated milk
2-3 Tbsp. cornstarch
Water added to milk to make desired amount of gravy
2 Tbsp. sugar
2 Tbsp. vinegar

1. Mix beef, onion, salt, pepper, lemon juice, and eggs. Form into meatballs. Brown meatballs in skillet (see notes) and drain fat, but leave any beef "crumbs" for flavoring the gravy.
2. Remove meatballs from pan. Make gravy by adding cornstarch to milk and water. Cook in skillet until thickened. Do not boil hard, or gravy will curdle! Add salt and pepper to taste. Add sugar and vinegar to gravy. Add in equal amounts if more is desired to flavor to your liking.
3. Add meatballs to gravy and serve over mashed potatoes.

Notes: This is my great-grandmother's authentic German recipe. The potatoes really complement these meatballs and gravy. I had a hard time getting the meatballs to hold their shape. I saw a meatball recipe that suggested chilling the meatballs for an hour before cooking them, so perhaps that would help them hold their shape. I made half of this recipe and we had enough to feed four, plus enough for 2 the next day. We had company the night I made this and they had to go back for seconds.

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