German Style Meatballs
The news this morning, kinda caught me off guard when they had a segment on meatballs, as today is National Meatball Day and somehow I missed that one! They had a chef on who was showing meatballs served up a little differently than the traditional way we think of them, served over a ton of pasta. One way he serves them was with roasted broccoli and cauliflower and Kenny and I decided we’d have to try that one as it looked delish! Well I opted not to go with Italian style meatballs today but with the German way instead!
- 1 egg, slightly beaten
- ¼ cup milk
- ¼ cup plain dry bread crumbs
- ¾ cup finely chopped sweet onions
- 1-1/4 teas prepared mustard
- Salt and fresh ground pepper to taste
- 1-1/2 lbs lean ground beef
- 1 tbsp cooking oil
- 1 medium sweet onion, sliced
- ¼ cup flour
- 2 cups buttermilk
- Combine the egg and milk and stir in the bread crumbs along with the next 3 ingredients; mix to combine.
- Add in the beef, mix and shape into meatballs.
- In a skillet, heat oil over medium heat and brown balls on all sides, turning often until done.
- Remove meatballs from skillet and drain all but 2 tablespoons of the drippings.
- Add sliced onions to the drippings and cook until tender, but not browned.
- Whisk the flour into the buttermilk until smooth and add to the skillet.
- Cook and stir until thickened and bubbly; reduce heat and add the meatballs back in with gravy.
- Cook just long enough over low heat to reheat the meatballs.
Hey Rambo, ever make these? Serve over hot cooked noodles and enjoy!