Best 6 Ruths German Boiled Meatballs And Gravy Recipes

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**Taste the Authentic Flavors of Ruth's German Boiled Meatballs and Gravy: A Culinary Delight**

Indulge in a delightful culinary journey with Ruth's German boiled meatballs and gravy, a traditional dish that embodies the essence of German home cooking. These tender and flavorful meatballs, simmered in a rich and savory gravy, are a true testament to the art of German cuisine. Join us as we explore the intricate flavors and simple techniques behind this classic dish, and discover the three variations provided in the article: the classic boiled meatballs and gravy, a tangy version with lemon and capers, and a hearty rendition with sauerkraut. Whether you're a seasoned cook or just starting your culinary adventure, Ruth's German boiled meatballs and gravy promise an unforgettable taste experience that will transport you to the heart of Germany. So, prepare your taste buds and let's embark on a delicious journey through the world of German culinary traditions.

Here are our top 6 tried and tested recipes!

GERMAN MEATBALLS AND GRAVY



German Meatballs and Gravy image

These meatballs are in celebration of my heritage. I love making them for my family especially because they are a quick meal. -Marshelle Greenmyer-Bittner, Lisbon, North Dakota

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 8 servings.

Number Of Ingredients 14

1 egg
3-1/2 cups milk, divided
1/2 teaspoon Worcestershire sauce
1 cup finely shredded uncooked peeled potatoes
2 tablespoons finely chopped onion
2 teaspoons salt
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon ground allspice
1/8 teaspoon pepper
2 pounds ground beef
1/4 cup butter, cubed
1/4 cup all-purpose flour
Hot mashed potatoes, optional

Steps:

  • In a large bowl, combine the egg, 1/2 cup milk, Worcestershire sauce, shredded potatoes, onion, salt, nutmeg, ginger, allspice and pepper. Crumble beef over mixture and mix well. Shape into 48 balls. , In a large skillet over medium heat, cook meatballs in butter in batches until no longer pink; remove and keep warm., Stir flour into drippings until blended; gradually add the remaining milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Return meatballs to the pan; heat through. Serve with mashed potatoes if desired.

Nutrition Facts : Calories 383 calories, Fat 24g fat (11g saturated fat), Cholesterol 127mg cholesterol, Sodium 745mg sodium, Carbohydrate 13g carbohydrate (5g sugars, Fiber 1g fiber), Protein 28g protein.

GERMAN MEATBALLS WITH GINGERSNAP GRAVY



German Meatballs with Gingersnap Gravy image

This recipe was one of my mother's favorites, and now my family enjoys it as well. The beauty of this recipe is that the meatballs need not be browned. The gingersnaps are what gives the gravy its rich taste. I have, at times, substituted fresh ground turkey for the beef, and it works just as well.

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 4 servings.

Number Of Ingredients 13

1 large egg, beaten
3/4 cup soft bread crumbs
1-3/4 cups water, divided
1/4 cup chopped onion
1/2 teaspoon salt
Dash pepper
1 pound lean ground beef (90% lean)
2 beef bouillon cubes
1/3 cup packed brown sugar
1/4 cup raisins
2-1/2 teaspoons lemon juice
1/2 cup coarsely crushed gingersnaps (about 10 cookies)
Cooked noodles

Steps:

  • Combine the egg, bread crumbs, 1/4 cup water, onion, salt and pepper; crumble beef over mixture and mix well. Shape into 2-1/2-in. balls., In a large skillet, bring remaining water to a boil. Add bouillon, brown sugar, raisins, lemon juice and gingersnaps. Stir until thoroughly combined. Add meatballs to skillet. Simmer, uncovered, for 20 minutes or until meat is no longer pink. Stir occasionally. Serve with noodles.

Nutrition Facts : Calories 387 calories, Fat 12g fat (4g saturated fat), Cholesterol 109mg cholesterol, Sodium 985mg sodium, Carbohydrate 44g carbohydrate (31g sugars, Fiber 1g fiber), Protein 26g protein.

RUTH'S GERMAN BOILED MEATBALLS AND GRAVY



Ruth's German Boiled Meatballs and Gravy image

This is my Mom's version of German meatballs. Her mother used to make these but of course never used a recipe - she never even had a stove - always used a coal burning stove! Mom kept working on it and used a few more conventional ingredients and came up with this recipe. She always served it over extra-wide egg noodles.

Provided by HokiesMom

Categories     One Dish Meal

Time 55m

Yield 15-18 meatballs, 6 serving(s)

Number Of Ingredients 13

1/3 lb ground veal
1/3 lb ground pork
1 1/2 lbs ground beef
1 egg, slightly beaten
1 teaspoon salt
1/4 teaspoon pepper
1 medium onion, finely chopped
1 (1 ounce) envelope dry onion soup mix
1 bay leaf
1/2 teaspoon salt
4 cups boiling water
1/2 cup flour
1 cup cold water

Steps:

  • Mix the veal, pork, beef, egg, 1 teaspoons salt, pepper and onion together thoroughly.
  • Shape mixture into 1 1/2 inch balls.
  • To boiling water, add onion soup mix, bay leaf and 1/2 tsp salt - stir until mixed.
  • Drop meatballs into boiling water; cover pan, reduce heat and simmer for 1/2 hour.
  • Combine flour and cold water to make a thickening agent.
  • Add to simmering meat stock and bring back to a boil.
  • Boil one minute uncovered or until gravy is slightly thickened. (If you would like a little more gravy, add a bit more water and thickening agent).
  • Serve over noodles, rice or mashed potatoes.

GERMAN MEATBALLS (FRIKADELLEN)



German Meatballs (Frikadellen) image

These authentic German meatballs - also known as Frikadellen - are so easy to make. Made with minced meat, egg, breadcrumbs, and a little bit of onion, these classic meatballs are served with mustard as a side dish or as a meal itself!

Provided by Recipes From Europe

Categories     Dinner

Time 30m

Number Of Ingredients 10

1/2 pound ground pork
1/2 pound ground beef
1 medium-sized yellow onion (diced)
1 medium-sized egg
3 tablespoons bread crumbs (unseasoned)
1 tablespoon dijon mustard
1 teaspoon paprika
1 teaspoon salt
1 teaspoon pepper
butter to fry

Steps:

  • Add the ground meat, diced onion, cracked egg, breadcrumbs, mustard, paprika, salt, and pepper to a bowl.
  • Mix everything together for a few minutes with your clean hands until the ingredients are thoroughly mixed and stay together when you form a rough ball in your hand. The consistency is important to stop the meatballs from falling apart later. If the mixture feels too wet/sticky, add a few more breadcrumbs.
  • Form approximately 8 meatballs that are slightly smaller than the size of your palm. Slightly flatten off the top and the bottom of the meatball so that they are not a fully rounded ball. Make sure that the meatballs are roughly the same size so that they'll be done frying at the same time.
  • Heat approximately 1-2 tablespoons of butter (depending on your pan size) in a large frying pan. Once the butter is melted and hot, add (some) of the meatballs and fry them on medium-low heat for approximately 7-10 minutes until the bottom is browned.
  • Then flip the meatballs over and fry them from the other side. Remove them from the heat once the meatballs are fully cooked through.
  • These meatballs can be served with many different side dishes. Classic choices are potato and pasta salad, mashed potatoes with gravy, fried potatoes, or a simple slice of bread and mustard.

Nutrition Facts : ServingSize 1 g, Calories 177 kcal, Carbohydrate 4 g, Protein 11 g, Fat 12 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 61 mg, Sodium 383 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 6 g

RUTH'S BEER MARINATED MEATBALLS



Ruth's Beer Marinated Meatballs image

Got this recipe from a coworkerThese are so easy to make and everyone (especially men!) love them. They never last. You can make in crockpot or on the stove. Edited to add: Just wanted to mention that these are intended as an appetizer. I should have noted that originally. As a main dish, you probably would need to significantly reduce the sweetness. Also, the darker the beer, the more impact it will have on the flavor.

Provided by little_wing

Categories     Meat

Time 1h5m

Yield 10-12 serving(s)

Number Of Ingredients 5

1 (2 lb) package frozen meatballs
1 (12 ounce) jar Heinz Chili Sauce
12 ounces of favorite beer
1 cup brown sugar
1 -2 tablespoon Worcestershire sauce

Steps:

  • Combine chili sauce, beer, sugar, and Worcestershire sauce until well blended.
  • Add meatballs and stir until well coated.
  • Cook over low heat until heated through, about 1 hour.

Nutrition Facts : Calories 137.1, Fat 1.3, SaturatedFat 0.5, Cholesterol 2.4, Sodium 243.7, Carbohydrate 28, Fiber 0.9, Sugar 21.9, Protein 1.6

KONIGSBERGER KLOPSE (GERMAN MEATBALLS IN CREAMY CAPER SAUCE)



Konigsberger Klopse (German Meatballs in Creamy Caper Sauce) image

A classic! Authentic Königsberger Klopse are made from ground veal, beef, and pork, along with a small amount of anchovies (or sardines or herring), chopped onions, bread crumbs, eggs, and spices. The traditional creamy sauce that accompanies the dumplings are made from the broth in which the dumplings were cooked, flour, cream, white wine, lemon juice, and capers. Delicious! Serve with boiled new potatoes and my Rotkohl recipe #108449 #108449. Also makes a great appetizer! A little history: Predecessors of the Königsberger Klopse date back to the Middle Ages. However, the East Prussian name Klops (Klops = meat dumpling) didn't originate until the 18th century. Königsberger Klopse was invented in the city of Königsberg (then the capital of East Prussia; today known as Kaliningrad, Russia) around 200 years ago. My German/Polish/French grandmother was born and raised in East Prussia, about 30 kilometers from Königsberg. This recipe is my version of her delicious Königsberger Klopse, which she never wrote down but with the help of my mother I was finally able to replicate. I have many fond memories of enjoying this dish (which the women would prepare) at family gatherings, Sunday dinners, and special occasions such as birthdays and anniversaries. Still one of my top favorites!!! I hope your family enjoys, too. (Helpful Tips: These tender meatballs are braised NOT fried. If halving the meatball recipe, you will still need the full amount of stock for braising and for the gravy. The meatballs are somewhat delicate & time consuming to make; have someone help to form them into balls, it is much easier that way! For appetizers make them smaller and serve warm from the crock pot with toothpicks, buttered rolls and Potato Salad recipe #309891 #309891. Freezes well).

Provided by BecR2400

Categories     Meat

Time 1h45m

Yield 12 serving(s)

Number Of Ingredients 25

1 lb ground sirloin
1 lb ground pork
1 lb ground veal
4 eggs, slightly beaten
1 1/4 cups fine plain breadcrumbs (I use Progresso plain breadcrumbs, grandmother used a ground up hard roll)
1/2 cup milk
1 medium white onion, finely chopped
1 lemon, zest of, small finely chopped
1 lemon, juice of
3 tablespoons capers, chopped
3 tablespoons anchovy paste (alternatively you may use sardines or herring) or 3 tablespoons crushed anchovy fillets (alternatively you may use sardines or herring)
1/4 cup melted butter
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
flour (for rolling)
1 (32 ounce) box chicken stock or 1 (32 ounce) box vegetable stock
1 bay leaf
1/4 cup cider vinegar
1/2 cup good quality dry white wine (I use fume blanc or extra dry champagne)
10 black peppercorns
2 tablespoons capers
1 lemon, zest of, small finely chopped
1 lemon, juice of
1 cup good quality sour cream (full fat to prevent curdling)
1/4 cup snipped fresh parsley, for garnish

Steps:

  • In a large saucepan or Dutch oven such as Le Creuset, heat broth ingredients (stock, bay leaf, cider vinegar, white wine, peppercorns, and 2 tablespoons capers) to a simmer over medium heat.
  • Meanwhile, combine meatball ingredients, mix well.
  • Form meat mixture into golf-ball sized balls (note: mixture will be a bit sticky and delicate to work with, but this is normal, and the result will be a moist and tender meatball!). Roll them in flour, and carefully place into hot broth; simmer each batch for 15 minutes, but do not boil. (Tip: do not crowd meatballs, ie only simmer about 10-12 meatballs at a time). Note that the broth will thicken as you add the flour covered meatballs, which will make a nice sauce.
  • Carefully remove meatballs from the hot broth with a slotted spoon, and keep them warm in a covered bowl stored in the oven while making the sauce. Discard bay leaf.
  • To Make Cream Sauce:.
  • To hot broth stir in the sauce ingredients and heat through, but do not boil.
  • Add the cooked meatballs to the heated sauce, stir gently and warm through.
  • To Serve:.
  • Serve Meatballs and Cream Sauce with boiled new potatoes (salzkartoffel) or hot buttered spaetzle noodles, and German Rotkohl recipe #108449. Sprinkle with snipped fresh parsley, for garnish.
  • To Serve as an Appetizer:.
  • Make the meatballs smaller and serve warm from the crock pot with toothpicks, buttered rolls and potato salad recipe #309891.
  • Freezes well.

Nutrition Facts : Calories 422.3, Fat 26.1, SaturatedFat 11.5, Cholesterol 173.8, Sodium 866.3, Carbohydrate 14, Fiber 0.9, Sugar 3.4, Protein 29.6

Tips:

  • For a smoother gravy, puree some of the cooked meatballs before adding them to the gravy.
  • To make ahead, cook the meatballs and gravy according to the recipe. Let cool completely, then store in an airtight container in the refrigerator for up to 3 days, or in the freezer for up to 3 months. When ready to serve, reheat over low heat until warmed through.
  • Serve the meatballs and gravy over mashed potatoes, egg noodles, or rice. For a more hearty meal, add some cooked vegetables to the gravy.

Conclusion:

Ruth's German Boiled Meatballs and Gravy is a classic comfort food dish that is easy to make and loved by people of all ages. The meatballs are tender and flavorful, and the gravy is rich and creamy. This dish is perfect for a weeknight meal or a special occasion. With a few simple tips, you can make this dish your own and enjoy it for years to come.

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