German meatballs are sure to be a hit at your next family gathering. This recipe uses 3 types of meat for a more interesting flavor than plain hamburger meatballs. This makes a large batch, but could be doubled fairly easily if you are expecting a larger crowd.
- 1 1/2 pounds ground beef
- 1/2 pound ground veal
- 1/2 pound ground pork
- 2 Tablespoons grated onion
- 3 Tablespoons flour+ more for rolling meatballs in
- 1 lemon, sliced thinly
- 3/4 cup bread crumbs
- 2 whole eggs
- 2 Quarts beef stock
- Salt and pepper, to taste
- Cold water
- In a large bowl, combine all ingredients except stock, lemon and water.
- Scoop out a small ball of meat and roll with your hands into a meatball shape (the size of a walnut).
- Roll meatball in flour and set aside.
- In a large stock pot, bring the stock to a boil.
- Drop each meatball into the boiling stock, being careful so that the meatballs to not stick together.
- Reduce heat to a simmer and cook for 15 minutes.
- Remove meatball from the stock and set aside.
- In a small bowl, combine 3 Tablespoons of flour and just enough water to make a paste.
- Add the flour mixture into the stock, whisking until completely dissolved.
- Add in the lemon slices.
- Return meatballs to the sauce and cook for 5 minutes until everything is nice and warm.
- Serve immediately.