German Meat Balls - cooking recipe

Ingredients

1 slice bread, soaked and squeezed
1 1/2 lb. ground chuck
1/4 c. minced onion
1 Tbsp. butter
2 eggs, beaten
3 Tbsp. parsley
1/4 tsp. paprika
1/4 tsp. salt
1 Tbsp. Worcestershire sauce
1 tsp. lemon juice
5 Tbsp. (rounded) beef bouillon granules
5 c. water

Preparation

Mix all ingredients well and form small meat balls (size of golf ball).
Bring bouillon and water to a boil.
Turn down and drop in meat balls.
Simmer (not boil) for 15 minutes.
Should be done in single layer so you may have to do 2 times (I use a large frypan).
Remove balls.
Thicken bouillon for gravy.
Pour over meat balls.
Keep warm until ready to serve.