GERMAN MEATBALLS OVER RICE
Pre heat your grill to 250 degrees and set the grill up for indirect cooking.
- 3 pounds of lean beef
- 2 pounds of mild breakfast sausage
- 1 large onion finely diced (red or white)
- 2 cups plain bread crumbs
- 1 Tbs. garlic pepper
- 1/4 cup Worcestershire sauce
- 3 Tbs. dry mustard powder
- 2 Tbs. Caraway seeds
- 1 Tbs. Sea salt
Using some plastic gloves, combine the ingredients in a large mixing bowl.
You will have to turn and mix the meat mixture several times to distribute the seasoning throughout the meat mixture. This is the hardest step, so just take your time and patiently mix thoroughly.
Next take a small piece of the mixture and roll into a golf ball size ball using the palms of your hand. Set onto a platter and continue with the rest of the meat mixture until all the balls are made.
Arrange the meat balls on the grill and make sure that the temperature is constant at 250 degrees.
While the meat is cooking, make a gravy in a large skillet on your stovetop.
2T Olive oil with one stick of butter dissolved in the skillet. Add 1/2 cup of plain white flour to the oil & butter. Cook until a light brown color, stirring constantly.
Add two cups of beef broth to the browned flour while stirring. Once this forms a smooth gravy add two more cups of beef broth and one cup sour cream.
Next, add three cups of diced mushrooms to the gravy with a thinly diced small sweet onion. Next add one small jar of capers. Let the gravy simmer until the meat is ready.
Pour the gravy into a large aluminum baking pan that will fit onto your grill. Add the meatballs to the gravy pan when they reach 150 degrees internal temperature.
Cover with foil and place back onto the grill for 30-45 minutes.
Serve the meatballs over rice.
Desert should be German Chocolate Cake.
TL Stallings, Madison Fireplace & Patio