Ruth'S German Boiled Meatballs And Gravy

1. 1

   Mix the veal, pork, beef, egg, 1 teaspoons salt, pepper and onion together thoroughly.

2. 2

   Shape mixture into 1 1/2 inch balls.

3. 3

   To boiling water, add onion soup mix, bay leaf and 1/2 tsp salt - stir until mixed.

4. 4

   Drop meatballs into boiling water; cover pan, reduce heat and simmer for 1/2 hour.

5. 5

   Combine flour and cold water to make a thickening agent.

6. 6

   Add to simmering meat stock and bring back to a boil.

7. 7

   Boil one minute uncovered or until gravy is slightly thickened. (If you would like a little more gravy, add a bit more water and thickening agent).

8. 8

   Serve over noodles, rice or mashed potatoes.

* Per serving · 4 servings · Values may vary.

No additional tips available.