Moms German Meatballs
Serving Size : 6
Ingredients for prepare Moms German Meatballs
:
| Amount | Measure | Ingredient - Preparation Method |
| 2 | pounds | ground beef - lean |
| 2 | | eggs |
| 2 | teaspoons | salt |
| 2 | teaspoons | onion - minced |
| 1 | teaspoon | mustard seed |
| 1 | teaspoon | celery seed |
| 1/2 | teaspoon | pepper |
| 2 | | eggs - slightly beaten |
| 3 | teaspoons | catsup |
| 2 | centiliters | garlic |
| 4 | teaspoons | water - boiling |
| 1/4 | cup | flour |
for sauce
moms german meatballs |
| 1 | teaspoon | drippings* |
| 1 | cup | catsup |
| 1 | quart | water |
| 1/4 | cup | fat or frying oil for frying |
| 1 | teaspoon | flour |
| 4 | teaspoons | cornstarch |
| 1 | teaspoon | vinegar |
| 1 | teaspoon | sugar |
| 1 | teaspoon | salt |
recipe Moms German Meatballs
* from browning the ground beef
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Slice or puree the garlic into a cup (I use a garlic tool for this as it
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is so easy). Pour 2 tbsp boiling water over it, and mash the garlic with a
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spoon. Add 2 more tbsp boiling water. Strain through a tea towel
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or cloth, reserving the water for use. excepting the flour, mix all the meatball ingredients well, including the
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garlic water together. It will be rather moist. Form the meatballs, about the size of an egg. In
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a large heavy ovenproof pot, on top of the range, heat about
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1/2" preferred fat or oil for frying, until very hot. Roll the balls in flour, just
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before you are ready to put them in to brown. Brown the balls well, on all sides.
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Remove meatballs and reserve. Making the sauce: Pour off all the fat except 4 tbs
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Add 1 qt. of water. Mix the flour, cornstarch sugar, salt and vinegar to make a paste, then thin
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with water until like a thin cream. Stir this into the catsup
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mixture, until well integrated, then allow the sauce to cook gently until slightly thicken ed. Replace the meatballs, scooping
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some of the sauce over any that are not covered. Cover the
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pan and bake in a hot over for and hour. I sometimes make this in tiny balls
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for appetizers and they vanish like magic! They are great with mashed potatoes, noodles or rice. When in
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a hurry, I have been known to make substitutions of garlic powder for the garlic,
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adding a tiny bit more water--just to save time. Don't try to flour
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the balls however, un- until you are ready to fry, or it will be a
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gucky mess! You can make the Meatballs a day ahead however, but the sauce is better when make
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the day you plan to serve it. Barb Day
..:: 