Ruth's German Boiled Meatballs and Gravy

Indulge in the hearty comfort of *Ruth's German Boiled Meatballs and Gravy*, a timeless family recipe packed with flavor and tradition. These tender beef-and-pork meatballs are simmered to perfection, ensuring they stay juicy and soft, then bathed in a velvety homemade gravy enriched with Worcestershire sauce and heavy cream. The secret lies in boiling the meatballs, an old-fashioned technique that locks in moisture while keeping them delectably light. Perfect for weeknight dinners or cozy Sunday suppers, this dish pairs beautifully with mashed potatoes, buttery egg noodles, or fluffy rice. Garnished with fresh parsley for a pop of color, these meatballs are an irresistible blend of savory satisfaction and classic German-inspired flavors.

Nutriscore Rating: 63/100

Prep Time:20 mins

Cook Time:35 mins

Total Time:55 mins

Servings: 4

Ingredients

• 1 pound ground beef
• 0.5 pound ground pork
• 0.5 cup breadcrumbs
• 1 large egg
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 0.25 cup milk
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 3 tablespoons all-purpose flour
• 3 tablespoons butter
• 3 cups beef broth
• 1 tablespoon Worcestershire sauce
• 0.25 cup heavy cream
• 2 tablespoons parsley, chopped (optional, for garnish)

Directions

Step 1

In a large mixing bowl, combine ground beef, ground pork, breadcrumbs, egg, onion, garlic, milk, salt, and black pepper. Mix until just combined. Do not overmix to ensure tender meatballs.

Step 2

Using your hands or a small cookie scoop, form the mixture into uniform meatballs, about 1.5 inches in diameter. Set them aside on a plate.

Step 3

In a large stockpot or deep skillet, bring 6 cups of water to a gentle simmer over medium heat. Carefully lower the meatballs into the water one at a time, ensuring they don’t stick together.

Step 4

Simmer the meatballs gently for 12-15 minutes or until they are cooked through. Remove them with a slotted spoon and set aside. Reserve 2 cups of the cooking liquid for the gravy.

Step 5

In a large skillet, melt the butter over medium heat. Add the flour and whisk continuously to form a roux. Cook for 2-3 minutes until the roux is golden and has a nutty aroma.

Step 6

Gradually pour in the reserved cooking liquid and beef broth, whisking constantly to prevent lumps. Add Worcestershire sauce and continue stirring as the gravy thickens, about 5-7 minutes.

Step 7

Reduce the heat to low and stir in the heavy cream. Taste the gravy and add additional salt or pepper as needed.

Step 8

Gently return the meatballs to the skillet, coating them in the gravy. Simmer for an additional 5 minutes to heat through and meld the flavors.

Step 9

Serve the meatballs and gravy over mashed potatoes, egg noodles, or rice. Garnish with chopped parsley, if desired.

Nutrition Facts

Serving size	(1834.7g)

Amount per serving	% Daily Value*
Calories	2726.6

Total Fat 195.8g	0%
Saturated Fat 85.0g	0%
Polyunsaturated Fat 3.1g
Cholesterol 888.9mg	0%
Sodium 6913.2mg	0%
Total Carbohydrate 78.4g	0%
Dietary Fiber 4.8g	0%
Total Sugars 13.5g
Protein 163.4g	0%

Vitamin D 87.3IU	0%
Calcium 345.4mg	0%
Iron 16.5mg	0%
Potassium 2004.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 64.6%

Protein: 23.9%

Carbs: 11.5%