Laue family cookbook, 87pp.
by the Laue family
published in the 1980s
Cooking on page 32
Six Laue brothers came to America from Schuesselburk, Prussia (a small town near Minden Germany).
The brothers arrived in the United States between 1857 and 1865 and some of them settled in central Nebraska, where a town called Minden was established in 1876.
My dear friend, Carol, is a Laue and lives on a farm about 20 miles from Minden. Her relative, Alice Laue, contributed the page-32 recipe that I’ve used here. Alice also compiled the Denim to lace cookbook, including the page-32 artichoke dip I made more than four years ago.
3 lbs. ground beef
1 (13 oz.) can evaporated milk
2 c. quick oatmeal
2 c. catsup
2 c. brown sugar
1 onion, chopped
1/2 tsp. each garlic salt, pepper
2 tsp. salt
1 tsp. chili powder, if desired
1 tsp. liquid smoke, if desired
Heat oven to 350°F. Combine ground beef with other ingredients and form into small balls. Spread in a single layer in 11 x 15-inch baking pan. May be made early in day and refrigerated. Combine sauce ingredients in saucepan and bring to boil over medium heat. Pour over meatballs. Bake 1 hour. Serves 12.
How it played out
There were just the two of us tonight so I made a third of a batch, with a few adjustments.
I didn’t have quick oats so used rolled oats that I soaked for 20 minutes with the evaporated milk and 1 egg. I then added 500 grams (about a pound) of meat. I used lamb because that’s what I had.
For the sauce I used 2/3 cup of catsup, 1/2 a chopped onion, 1/3 cup brown sugar (a reduction), 2 tablespoons Worcestershire sauce, 1/2 cup of water and 2 chopped fresh chillies from the garden. Had no garlic salt or liquid smoke on hand, so added 1 crushed clove of garlic. Liquid smoke isn’t easy to find in Australia, so I left it out.
The meat mixture was rather messy to work with so I shaped it into 6 large balls and poured over the sauce.
The recipe’s title is rightfully earned. These meatballs are absolutely delicious. That said, I’m glad I cut way back on the sugar. Catsup is already quite sweet. The water and Worcestershire sauce were also good additions, and made a sauce with a great consistency.
They made for a great dinner served with potato wedges and a green salad. Between us, Poor John and I ate three of the meatballs, so there were three more for leftovers. Yum, yum!
A few years back we visited Carol (I found this cookbook on one of her bookshelves) and other friends who live in Minden, Nebraska. Our sightseeing included a stop at the town’s gorgeous refurbished opera house.