German-Style Potato Balls
|Flour||1 1⁄4 Cup (20 tbs)|
|Cream of wheat||3 Tablespoon|
|Bread crumbs||1⁄2 Cup (8 tbs)|
Boil potatoes until tender; peel.
Rice potatoes; spread on towel to remove excess moisture.
Place potatoes in large bowl; sprinkle with salt.
Make well in center; add eggs, flour, cream of wheat, bread crumbs and nutmeg.
Work together until dry; add more flour if needed.
Roll into balls 2 inches in diam- eter.
Drop into boiling, salted water; boil, covered, for about 8 minutes after balls rise to top of water until center tests done.