German Meatballs And Gravy

1. 1

   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.

2. 2

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

3. 3

   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. Serve with mashed potatoes if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.