*  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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