Sauerbraten Meatballs

Sauerbraten Meatballs

Serves 4

This new take on a traditional German favorite combines the family-friendly flavors of sauerbraten with yummy meatballs.

  • 1 pound ground beef
  • 1/4 cup milk
  • 1/4 cup bread crumbs
  • pinch ground cloves
  • pinch ground allspice
  • Sea salt and freshly ground black pepper
  • Vegetable oil
  • 1 cup beef broth
  • 1/2 cup apple cider vinegar
  • 1/4 cup firmly packed brown sugar
  • 1 bay leaf
  • 3/4 teaspoon ground ginger
  • 8 ounces wide egg noodles
  • 1 tablespoon all-purpose flour
  • 1 tablespoon unsalted butter, melted
You must be signed in to use shopping lists. Sign in or create account

Combine ground beef, milk, bread crumbs, cloves, allspice, salt and pepper in a large bowl. Mix gently until well combined. Form into 2-inch round meatballs. Heat a large skillet over medium-high heat. Add oil and heat until hot but not smoking. Brown meatballs a few at a time (do not crowd) on all sides, about 5 minutes. Remove to a paper towel-lined plate to drain. Drain fat from skillet.

Add stock, vinegar, brown sugar, bay leaf and ginger, scraping the bottom to remove any browned bits. Return meatballs to pan in a single layer. Cover and simmer 30 minutes. Meanwhile, cook noodles according to package directions, drain. Mix together flour and melted butter and set aside. Remove meatballs from pan and keep warm. Whisk flour mixture into sauce and cook, stirring frequently, at least 4 minutes, until thickened. Serve sauce over meatballs on a bed of pasta.

Nutritional Info: 
Per Serving:540 calories (200 from fat), 22g total fat, 8g saturated fat, 120mg cholesterol, 650mg sodium, 56g carbohydrate (2g dietary fiber, 15g sugar), 29g protein

Recipe Discussion