Mom's German Meatballs

* Exported from MasterCook *

MOM'S GERMAN MEATBALLS

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Main Dish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----BARB DAY-----
2 lb Ground beef
2 ts -Salt
1 t Celery seed -- whole
3 tb Catsup
1/2 md Onion -- small dice
-Flour --
2 Eggs
1 tb Mustard seed
1/2 ts -Pepper
2 Garlic cloves -- sliced
-Boiling water
-Fat; for cooking
-----FOR SAUCE-----
1 qt -Water
1 tb -Flour
1 tb Vinegar
1 t -Salt
-Water -- to make thin cream
1 c Catsup
4 tb Cornstartch
1 tb Sugar
-Pepper -- to taste

This is a bit of a task to prepare, but well worth the
effort. The recipe was passed down for many
generations in my husbands family who immigrated here
from Russia (being Russian Jews) so, I have no idea
why they called it 'German' meatballs, but a meatball
by any other name...I guess! Put the garlic into a
water glass and pour 2 T boiling water over it. Mash
the garlic well, then add 2 T. more boiling water.
Strain through a kitchen towel, saving the liquid
only. Mix together all the ingredients, including
garlic liquid then shape into balls about the size of
a large egg. Roll the balls in the flour until well
coated. Melt enough fat to make about 1/2" in a heavy
skillet or cast iron cooking pot. Brown the meat balls
in the fat. Remove the meatballs and pour off all but
4 T. of the fat. SAUCE: Add the qt. of water to the
reserved fat along with thecatsup. Make a paste of the
sauce ingredients, stirring in the water to get a
consistency of a thin cream. After the water-catsup
mixture is warm, slowly add this mixture, stirring
constantly to avoid lumping, until the mixture has
been well absorbed into the liquid. Cook gently until
the sauce is slightly thickened. Place meatball in the
pan, or in an oven-proof roaster and make sure they
are covered with the sauce. Cover pan and bake in hot
oven for 1 hour. Serve with mashed potatoes. (My
friends also love it with pasta or rice!)



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