Sauerbraten Meatballs

papergoddess's Note:

My mom's recipe. These make dandy appetizers, or you can serve over hot cooked noodles.

• Total Time: 25 mins
• Prep Time: 10 mins
• Cook Time: 15 mins

Ingredients:

Yield: 12 meatballs

• 1 lb ground beef
• 1 small onions, finely chopped (I prefer dried minced onion) or 1 tablespoon dried onion flakes (I prefer dried minced onion)
• 1⁄3; cup crushed gingersnap cookie
• ½ teaspoon salt
• 1⁄8; teaspoon pepper
• 2⁄3; cup evaporated milk (I use fat-free)
• 1 cup water
• 2 tablespoons cider vinegar
• 2 tablespoons catsup
• 1 tablespoon brown sugar
• 8 peppercorns
• 1 bay leaf
• ½ teaspoon salt
• 1⁄3; cup raisins
• 6 gingersnap cookies , crushed

Directions:

1. Mix beef, crushed gingersnaps, onion, salt, pepper, and evaporated milk in a large mixing bowl. (This may seem wet, but it will firm up with kneading).
2. Spray a large non-stick skillet; shape meat mixture into meatballs and brown evenly.
3. Mix remaining ingredients.
4. When meatballs are browned, add liquid mixture. bring to a boil.
5. Cover tightly, reduce heat to low, and simmer 15 minutes.

Reviews

[Payen]

This is one of my favorite meatball recipes. I change a few things: add breadcrumbs to the meatballs, double the sauce, and delete the raisins. I serve this with mashed potatotes .. they cut a little of the intenseness of the sauce.

[IAteMyGluestick]

Awesome appetizer, great when kept warm in a crockpot.

[Andrea in NH]

These have a wonderful taste and a great shortcut from making the regular Sauerbraten. I omittted the salt and raisine, personal reasons, and I baked them instead of frying. The mixture was very loose and I didn't think they would fry good. Served them over egg noodles. For the holidaies I will make them as an appetizer.