| 1 | This is the recipe i promised to send. |
| 2 | It is a bit of a task to prepare, but well worth the effort. |
| 3 | 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. |
| 4 | Mash the garlic well, then add 2 t. more boiling water. |
| 5 | Strain through a kitchen towel, saving the liquid only. |
| 6 | Mix together all the ingredients, including garlic liquid then shape into balls about the size of a large egg. |
| 7 | Roll the balls in the flour until well coated. |
| 8 | Melt enough fat to make about ? in a heavy skillet or cast iron cooking pot. |
| 9 | Brown the meat balls in the fat. |
| 10 | Remove the meatballs and pour off all but 4 t. of the fat. |
| 11 | Ingredients: sauce: add the qt. of water to the reserved fat along with thecatsup. |
| 12 | Make a paste of the sauce ingredients, stirring in the water to get a consistency of a thin cream. |
| 13 | 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. |
| 14 | Cook gently until the sauce is slightly thickened. |
| 15 | Place meatball in the pan, or in an oven-proof roaster and make sure they are covered with the sauce. |
| 16 | Cover pan and bake in hot oven for 1 hour. |
| 17 | Serve with mashed potatoes. |
| 18 | (my friends also love it with pasta or rice!) enjoy! bar |
