Authentic German Meatballs in Rich Onion Gravy

• •4.5 lb ground beef (80/20) (chilled)
• •4.5 lb ground pork (chilled)
• •4 piece yellow onions (very finely minced)
• •1 cup unsalted butter (divided: 4 tbsp for sweating onions, 12 tbsp for gravy roux)
• •4 cup plain breadcrumbs (or soaked stale German bread rolls)
• •2.5 cup whole milk (to hydrate breadcrumbs)
• •6 piece large eggs (lightly beaten)
• •4 tbsp German medium-hot mustard (Mittelscharfer Senf) (or Dijon mustard)
• •0.8 cup fresh flat-leaf parsley (finely chopped, plus extra for garnish)
• •2 tbsp dried marjoram (rubbed)
• •1.5 tsp ground nutmeg (freshly grated preferred)
• •2.5 tbsp fine sea salt (divided between meatballs and gravy)
• •1.5 tbsp coarsely ground black pepper (divided between meatballs and gravy)
• •1 cup all-purpose flour (for making the gravy roux)
• •12 cup rich beef bone broth (low-sodium, warmed)
• •2 cup German dark lager (Dunkel) (or substitute with additional beef broth)
• •3 tbsp Worcestershire sauce (or traditional Maggi seasoning)

Instructions

1. 1

   Preheat your oven to 400°F (200°C) and line 3 to 4 large rimmed baking sheets with parchment paper. In a large skillet, melt 4 tablespoons of butter over medium heat; add the finely minced onions and cook until soft and translucent without browning, about 6-8 minutes. Remove from heat and allow to cool completely.

2. 2

   In a large mixing bowl, combine the breadcrumbs and whole milk; let soak for 5 minutes until fully absorbed into a soft panade.

3. 3

   To the soaked breadcrumbs, add the ground beef, ground pork, cooled sautéed onions, beaten eggs, German mustard, chopped parsley, dried marjoram, ground nutmeg, 2 tablespoons of salt, and 1 tablespoon of black pepper. Gently mix with clean hands until just evenly incorporated—do not overwork the meat.

4. 4

   Roll the mixture into roughly 60 to 75 meatballs (about 2 inches in diameter, roughly 2 ounces each) and arrange them evenly spaced across the prepared baking sheets.

5. 5

   Bake the meatballs in batches (or across multiple racks) for 18 to 22 minutes, until lightly browned and cooked through to an internal temperature of 160°F (71°C).

6. 6

   While the meatballs bake, prepare the gravy in a large stockpot. Melt the remaining 12 tablespoons (3/4 cup) of butter over medium heat. Whisk in the 1 cup of flour and cook, whisking continuously for 5-6 minutes, until the roux turns a deep, fragrant nutty amber color.

7. 7

   Gradually whisk in the German dark beer to deglaze the pot, followed by the warm beef broth in a steady stream to prevent lumps. Add the Worcestershire sauce, remaining 1/2 tablespoon salt, and 1/2 teaspoon black pepper. Bring to a simmer and let thicken for 8-10 minutes, whisking occasionally.

8. 8

   Transfer the baked meatballs into a large 6- to 8-quart crockpot (if using a single crockpot, fill to capacity with meatballs and gravy for serving, keeping any overflow warm in a covered roasting pan on low in the oven). Pour the hot gravy over the meatballs, cover, and set to LOW or WARM for at least 30 minutes before serving so the flavors meld together.

Chef's Tips

• 💡Using a 50/50 blend of beef and pork (Halb und Halb) gives authentic German flavor and keeps large batches incredibly juicy.
• 💡Do not skip sweating and cooling the onions; raw onions release water inside the meatballs and will cause them to break apart during rolling.
• 💡Serve alongside traditional German side dishes like Spätzle, buttered egg noodles, warm German potato salad, or mashed potatoes with braised red cabbage (Rotkohl).