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Great dish. I will go less on the allspice and cloves but loved this one. It is so different than anything I have tried. Served with brussel sprouts for a side.
I grew up in Germany and was craving the Sauerbraten taste but I didn't want to marinate meat for a week. This did the trick so well that I made it two nights in a row. My family loved it.
I tried these last night, and thought they were just ok. They were a little to vinegary for my taste. I have another meatball recipe I like better so I'll probably not use this one again
My family really enjoyed these! I followed the original recipe but used ground turkey instead of ground beef. I'd probably use less cider vinegar next time, but I did enjoy the tart flavor.
Made this as a dinner, tonight. It was good, but I did do a few (wee) bit of things differently. Seasoned the meatballs up alittle more (added small amts more of the seasonings, parsley, onion salt.) The gravy I followed exactly except I added some beef broth at the end to make it not as vinegary. I thickened it with cornstarch (vs. the flour) as suggested by another poster. I will pry try this again in the future, but will use LESS brown sugar (perhaps by 2 TBS.) I found the sauce great, but really sweet. For us, too sweet (although we liked it.) Also added pepper to the gravy. Served it over spatzele noodles (buttered, with garlic salt and parsley.)
I used beef broth and gingersnaps for the gravy, which was excellent-but the meatballs were very bland-maybe use gingersnaps instead of breadcrumbs? I'll try again but this was very good.
I am not a huge meatball eater, but I love these, and so does my family! Also excellent with ground turkey instead of beef (although a little more breadcrumbs may be required.)
Ive made these twice now and they have been awesome both times. One time I made them as an appetizer with toothpicks stuck in them and they went over really well, another time I made them as a dinner over egg noodles, which were finished right off. The second time I took that tip about the corn starch because I also had the problem with the clumpy flour. This one is definitely going in my regular file! thanks a lot!!
Delicious, especially with a hunter sauce of some spaetzle.
Enjoyed these a lot. I used 1 slice fresh bread, torn into small pieces into a bowl and softened by the milk. Also, at the end, I recommend using just a bit of cornstarch (1/2 T.) to thicken gravy instead of the flour. I found that 2 T. flour and 2 T. water (as specified) made a paste that promptly clumped into white lumps when added to the pan juices. I had to strain it to serve. Otherwise, yummy!