Sauerbraten Meatballs (Sauerbraten Klopse)
- Ready In:
- 40mins
- Ingredients:
- 15
- Serves:
-
2-4
ingredients
- 1 lb lean ground beef
- 1⁄4 cup milk
- 1⁄4 cup dry breadcrumbs
- 1⁄8 teaspoon ground cloves
- 1⁄8 teaspoon ground allspice
- 1⁄2 teaspoon salt
- 3 dashes pepper, to taste
- 2 tablespoons vegetable oil
- 1 cup water
- 1⁄2 cup cider vinegar
- 3⁄4 teaspoon ground ginger
- 1 bay leaf
- 4 tablespoons brown sugar
- 2 tablespoons unbleached flour
- 2 tablespoons cool water
directions
- Mix together the beef, milk, breadcrumbs, cloves, allspice, salt, and pepper.
- Form into 1-inch meatballs.
- In a skillet, brown the meatballs in hot oil.
- Drain off the fat then add 1 cup water, vinegar, ginger, bay leaf, and brown sugar.
- Cover and simmer for 30 minutes.
- Skim the fat from the remaining liquid, then remove the meatballs from the skillet and set aside, keeping them warm.
- Remove the bay leaf.
- Mix flour and the 2 tablespoons cool water, then gradually stir into the pan juices to make gravy.
- Pour gravy over meatballs and serve with buttered noodles.
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Reviews
-
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.)
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Tweaks
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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!
RECIPE SUBMITTED BY
Julesong
Tukwila, 87
<p>It's simply this: I love to cook! :) <br /><br />I've been hanging out on the internet since the early days and have collected loads of recipes. I've tried to keep the best of them (and often the more unusual) and look forward to sharing them with you, here. <br /><br />I am proud to say that I have several family members who are also on RecipeZaar! <br /><br />My husband, here as <a href=http://www.recipezaar.com/member/39857>Steingrim</a>, is an excellent cook. He rarely uses recipes, though, so often after he's made dinner I sit down at the computer and talk him through how he made the dishes so that I can get it down on paper. Some of these recipes are in his account, some of them in mine - he rarely uses his account, though, so we'll probably usually post them to mine in the future. <br /><br />My sister <a href=http://www.recipezaar.com/member/65957>Cathy is here as cxstitcher</a> and <a href=http://www.recipezaar.com/member/62727>my mom is Juliesmom</a> - say hi to them, eh? <br /><br />Our <a href=http://www.recipezaar.com/member/379862>friend Darrell is here as Uncle Dobo</a>, too! I've been typing in his recipes for him and entering them on R'Zaar. We're hoping that his sisters will soon show up with their own accounts, as well. :) <br /><br />I collect cookbooks (to slow myself down I've limited myself to purchasing them at thrift stores, although I occasionally buy an especially good one at full price), and - yes, I admit it - I love FoodTV. My favorite chefs on the Food Network are Alton Brown, Rachel Ray, Mario Batali, and Giada De Laurentiis. I'm not fond over fakey, over-enthusiastic performance chefs... Emeril drives me up the wall. I appreciate honesty. Of non-celebrity chefs, I've gotta say that that the greatest influences on my cooking have been my mother, Julia Child, and my cooking instructor Chef Gabriel Claycamp at Seattle's Culinary Communion. <br /><br />In the last couple of years I've been typing up all the recipes my grandparents and my mother collected over the years, and am posting them here. Some of them are quite nostalgic and are higher in fat and processed ingredients than recipes I normally collect, but it's really neat to see the different kinds of foods they were interested in... to see them either typewritten oh-so-carefully by my grandfather, in my grandmother's spidery handwriting, or - in some cases - written by my mother years ago in fountain pen ink. It's like time travel. <br /><br />Cooking peeve: food/cooking snobbery. <br /><br />Regarding my black and white icon (which may or may not be the one I'm currently using): it the sea-dragon tattoo that is on the inside of my right ankle. It's also my personal logo.</p>