GERMAN MEATBALLS RECIPE
Ingredients:
2 lb ground veal, pork and beef mixture
1medium onion, finely chopped
2 Eggs
2 Tablespoons flour
2 Tablespoons dry onion soup mix
1 Teaspoon slat
1/4 Teaspoon pepper Boiling water
2 bay leaves
2 Tablespoons dry onion soup mix
1 teaspoon slat
1 teaspoon brown bouquet sauce (optional)
Preparation Method:
In mixing bowl mix together ground meat, onion eggs, flour, soup mix, salt and pepper. Form into medium szed balls (up to 1/4 cup per ball). Set aside. Pour 1 qt. boiling water into stoneware accessory or 3-qt. casserole. Add bay leaves, soup mix, salt and brown bouquet sauce. Carefully add meatballs. Add more boiling water if needed to cover. Insert temperature probe so tip rests in liquid on bottom of dish, halfwat between center and side.
Use accessory cover; or cover tightly with plasticwrap, arranging loosely around probe to vent. Attach cable end at receptacle. Microwave at Automatic simmer to 8 Hours. Thicken broth (below), if desired.
To Thicken Broth: Remove meatballs from broth and keep warm. Into hot broth in dish, stir mixture of 1/4 cup cornstarch and 1/4 cup water. Add additional dry onion soup mix for onion gravy. Microwave at High 4 to 6 Minutes, stirring every 2 minutes.
January 22 2008 02:33 am | Beef Recipes
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