German Veal Meatballs in Pan Gravy Recipe
Delicate meatballs made from ground veal, simmered in a dark, slightly oniony pan gravy. In Germany, these small meatballs are often served with mashed potatoes or dumplings for Sunday lunch. The flavor is mild but deep, a bit like a cross between classic meatballs and roast-style gravy.
These meatballs showcase the subtle flavor of veal in a comforting, homestyle German dish. The pan gravy is built directly in the same pot, picking up all the browned bits from frying the meatballs, which gives the sauce a deep, roast-like flavor without long roasting times.
Chef's tips
Use a soft, slightly stale white bread roll so it soaks up the milk well and keeps the meatballs tender. Don’t skip the step of sautéing the onion first – raw onion can make the mixture harsh and release too much moisture. For extra smooth gravy, you can briefly strain the sauce or whisk it vigorously after the meatballs are cooked.
How to serve
Serve with creamy mashed potatoes, bread dumplings, or spaetzle. A side of braised red cabbage, beetroot salad, or sauerkraut makes the plate feel very traditionally German. Sprinkle with a little fresh parsley just before serving for color and freshness.
Ingredients
- ground veal - 500 g
- white bread roll - 1 piece
- milk - 80 ml
- egg - 1 piece
- onion - 1 piece
- butter - 2 tablespoons
- beef stock - 500 ml
- wheat flour - 1.5 tablespoons
- mustard - 1 teaspoon
- parsley - 2 tablespoons
- salt - 1.5 teaspoons
- black pepper - 0.5 teaspoons
Preparation
- Cut the bread roll into pieces, place in a small bowl, and pour over the milk. Set aside for 10 minutes until fully soaked, then squeeze out the excess liquid with your hands.
- Peel and finely chop the onion. Melt 1 tablespoon of butter in a small pan and sauté the onion over medium heat for 3–5 minutes until soft and slightly translucent, without browning. Set aside to cool.
- In a large bowl, combine the ground veal, squeezed bread roll, sautéed onion, egg, chopped parsley, 1 teaspoon of salt, and pepper. Knead with your hand for 2–3 minutes until the mixture is uniform and slightly sticky.
- With wet hands, form meatballs about the size of a large walnut. You should get about 16–20 pieces.
- Melt 1 tablespoon of butter in a wide pot or deep frying pan. Arrange the meatballs in a single layer and fry for 4–5 minutes, turning gently, until lightly browned on all sides.
- Sprinkle the meatballs with flour and gently shake the pan so the flour coats the meat and fries lightly.
- Pour in the stock, add the mustard, and stir gently so the flour combines with the liquid. Bring to a boil, then reduce the heat so the sauce only gently simmers.
- Simmer the meatballs in the sauce for 20–25 minutes with the lid on, gently moving the pan every few minutes so nothing sticks to the bottom.
- Taste the sauce and adjust the seasoning with salt and pepper if needed. If the sauce is too thin, cook for a few minutes without the lid until slightly thickened.
- Serve the meatballs topped with the gravy, ideally with mashed potatoes or dumplings.
Storage
Leftover meatballs keep well in the fridge for up to 3 days. Reheat gently in a pan or pot over low heat, covered, adding a splash of water or stock if the sauce has thickened too much.
