Mom's German Meatballs

Recipe Ingredients

2 lbs	908g / 32oz	Ground beef - lean
2		Eggs
2 teaspoons	10ml	Salt
2 teaspoons	10ml	Onion - minced
1 teaspoon	5ml	Mustard seed
1 teaspoon	5ml	Celery seed
1/2 teaspoon	2.5ml	Pepper
2		Eggs - slightly beaten
3 teaspoons	15ml	Catsup
2		Garlic
4 teaspoons	20ml	Water - boiling
1/4 cup	15g / 0.5oz	Flour
		For sauce
1 teaspoon	5ml	Drippings*
1 cup	237ml	Catsup
1		Water
1/4 cup	59ml	Fat or frying oil for frying
1 teaspoon	5ml	Flour
4 teaspoons	20ml	Cornstarch
1 teaspoon	5ml	Vinegar
1 teaspoon	5ml	Sugar
1 teaspoon	5ml	Salt
		Pepper to taste
		Water

Recipe Instructions

* from browning the ground beef

Slice or puree the garlic into a cup (I use a garlic tool for this as it is so easy). Pour 2 tbsp boiling water over it, and mash the garlic with a spoon. Add 2 more tbsp boiling water. Strain through a tea towel or cloth, reserving the water for use. excepting the flour, mix all the meatball ingredients well, including the garlic water together. It will be rather moist. Form the meatballs, about the size of an egg.

In a large heavy ovenproof pot, on top of the range, heat about 1/2" preferred fat or oil for frying, until very hot. Roll the balls in flour, just before you are ready to put them in to brown. Brown the balls well, on all sides. Remove meatballs and reserve. Making the sauce: Pour off all the fat except 4 tbs Add 1 qt. of water.

Mix the flour, cornstarch sugar, salt and vinegar to make a paste, then thin with water until like a thin cream. Stir this into the catsup mixture, until well integrated, then allow the sauce to cook gently until slightly thicken ed. Replace the meatballs, scooping some of the sauce over any that are not covered. Cover the pan and bake in a hot over for and hour. I sometimes make this in tiny balls for appetizers and they vanish like magic! They are great with mashed potatoes, noodles or rice.

When in a hurry, I have been known to make substitutions of garlic powder for the garlic, adding a tiny bit more water--just to save time. Don't try to flour the balls however, un- until you are ready to fry, or it will be a gucky mess! You can make the Meatballs a day ahead however, but the sauce is better when make the day you plan to serve it. Barb Day

Source:
Saveur January 98

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