Recipe(tried): German Meatballs

Hi Donna; this is not the 'exact' recipe you are seeking; but I've made it many times and it is good.

GERMAN MEATBALLS

1 pound ground round
1/4 cup bread crumbs
1 egg
1/4 cup milk
1 clove garlic, minced
1 teaspoon salt
Dash of ground black pepper
1 can beef broth (not the large size)
1 (3-ounce) can mushrooms, drained
1 envelope dried onion soup mix
1/2 to 1 teaspoon caraway seeds
1 cup sour cream
1 tablespoon flour

Combine ground round, bread crumbs, egg, milk, garlic, salt, and pepper. Shape mixture into balls (Makes 24 - 1/2 to 1-inch golf-ball size.)

Brown in margarine in a skillet (Do not use tub-style margarine)

After browning the meatballs, remove from skillet and drain off any fat that remains. Leave any crusty bits in skillet. Add back the meatballs along with beef broth, mushrooms, soup mix, and caraway seeds to skillet and simmer about 1/2 hour. Turn down the heat and allow to cool down a bit.

To the one cup sour cream, add 1 tablespoon flour and blend a bit at a time to the broth and meatballs, so as to not curdle the sour cream.

Serve over noodles or make spaetzle dumplings.