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Ruth's German Boiled Meatballs and Gravy

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“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.”
15-18 meatballs

Ingredients Nutrition


  1. Mix the veal, pork, beef, egg, 1 teaspoons salt, pepper and onion together thoroughly.
  2. Shape mixture into 1 1/2 inch balls.
  3. To boiling water, add onion soup mix, bay leaf and 1/2 tsp salt - stir until mixed.
  4. Drop meatballs into boiling water; cover pan, reduce heat and simmer for 1/2 hour.
  5. Combine flour and cold water to make a thickening agent.
  6. Add to simmering meat stock and bring back to a boil.
  7. 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).
  8. Serve over noodles, rice or mashed potatoes.

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