INGREDIENTS

INSTRUCTIONS

This is a bit of a task to prepare, but well worth the effort. 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. Mash the garlic well, then add 2 T. more  boiling water.
Strain through a kitchen towel, saving the liquid  only. Mix together
all the ingredients, including garlic liquid then  shape into balls
about the size of a large egg. Roll the balls in the  flour until well
coated. Melt enough fat to make about 1/2" in a  heavy skillet or cast
iron cooking pot. Brown the meat balls in the  fat. Remove the
meatballs and pour off all but 4 T. of the fat.  SAUCE: Add the qt. of
water to the reserved fat along with thecatsup.  Make a paste of the
sauce ingredients, stirring in the water to get a  consistency of a
thin cream. 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. Cook gently until  the sauce is
slightly thickened. Place meatball in the pan, or in an  oven-proof
roaster and make sure they are covered with the sauce.  Cover pan and
bake in hot oven for 1 hour. Serve with mashed  potatoes. (My friends
also love it with pasta or rice!)  From Gemini's MASSIVE MealMaster
collection at www.synapse.com/~gemini

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