*  Exported from  MasterCook  *
                    MOM'S GERMAN MEATBALLS *** (GWHP32A)
 Recipe By     : 
 Serving Size  : 12   Preparation Time :0:00
 Categories    : Main Dish                        Beef
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2       lb           Ground beef
    2       ts           Salt
    1       t            Celery seed -- whole
    3       tb           Catsup
      1/2   ea           Med Onion -- small dice
    1       x            Flour --  
    1       x            Sauce
    1       c            Catsup
    4       tb           Cornstartch
    1       tb           Sugar
    1       x            Pepper --  
    2       ea           Egg
    1       tb           Mustard seed
      1/2   ts           Pepper
    4       c            Garlic
    1       x            Boiling water
                         x  Fat; for cooking (i use cri
    1       qt           Water
    1       tb           Flour
    1       tb           Vinegar
    1       t            Salt
   This is the recipe I promised to send.  It 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! >>>> Slice 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 and balance of cooking instructions
   follow next page: Ingredients: SAUCE:  Add 1 qt. water
   to the reserved fat along with the catsup. Make a
   paste of the next six ingredients, then mix in enough
   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!) Enjoy! Barbara Manhattan Beach, Ca FROM:
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