2       lb           Ground beef
   2       ts           Salt
   1       t            Celery seed -- whole
   3       tb           Catsup
     1/2   ea           Med Onion -- small dice
   1       x            Flour --  
   1       x            Sauce
   1       c            Catsup
   4       tb           Cornstartch
   1       tb           Sugar
   1       x            Pepper --  
   2       ea           Egg
   1       tb           Mustard seed
     1/2   ts           Pepper
   4       c            Garlic
   1       x            Boiling water
                        x  Fat; for cooking (i use cri
   1       qt           Water
   1       tb           Flour
   1       tb           Vinegar
   1       t            Salt
                        er
  This is the recipe I promised to send.  It is a bit of
  a task to prepare, but well worth the effort.  The
  recipe was passed down for many generations in my
  husbands family who immigrated here from Russia (being
  Russian Jews) so, I have no idea why they called it
  'German' meatballs, but a meatball by any other
  name...I guess! >>>> Slice the garlic into a water
  glass and pour 2 T boiling water over it.  Mash the
  garlic well, then add 2 T. more boiling water.  Strain
  through a kitchen towel, saving the liquid only. Mix
  together all the ingredients, including garlic liquid
  then shape into balls about the size of a large egg.
  Roll the balls in the flour until well coated. Melt
  enough fat to make about 1/2" in a heavy skillet or
  cast iron cooking pot.  Brown the meat balls in the
  fat. Remove the meatballs and pour off all but 4 T. of
  the fat. Sauce and balance of cooking instructions
  follow next page: Ingredients: SAUCE:  Add 1 qt. water
  to the reserved fat along with the catsup. Make a
  paste of the next six ingredients, then mix in enough
  water to get a consistency of a thin cream. After the
  water-catsup mixture is warm, slowly add this mixture,
  stirring constantly to avoid lumping, until the
  mixture has been well absorbed into the liquid. Cook
  gently until the sauce is slightly thickened. Place
  meatball in the pan, or in an oven-proof roaster and
  make sure they are covered with the sauce.  Cover pan
  and bake in hot oven for 1 hour. Serve with mashed
  potatoes. (My friends also love it with pasta or
  rice!) Enjoy! Barbara Manhattan Beach, Ca FROM:
     BARBARA DAY   (GWHP32A)