A delightful twist on traditional German meatballs, served with a flavorful gravy.
Combine the ground pork, ground beef, egg, salt, pepper, and onion in a mixing bowl until well mixed.
Mix gently to avoid overworking the meat, which can make the meatballs tough.
Shape the mixture into evenly sized balls, about 1.5 inches in diameter.
Use damp hands to prevent the mixture from sticking.
Bring the water to a boil in a saucepan and add the bay leaf and salt.
Adding a bay leaf enhances the aromatic flavor of the broth.
Gently place the meatballs into the boiling water, reduce the heat, and simmer for 30 minutes.
Ensure the water is just simmering to prevent the meatballs from breaking apart.
Mix the flour and cold water in a small bowl to create a smooth paste.
Whisk thoroughly to avoid lumps in the gravy.
Add the thickener to the simmering broth and stir until the gravy thickens.
Cook the gravy for an additional minute to remove any raw flour taste.
Serve the meatballs with the gravy over your choice of noodles, rice, or mashed potatoes.
Garnish with fresh parsley for a pop of color and flavor.
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