Sauerbraten Meatballs
- 1 pound ground beef
- 1/4 cup reduced-fat (2%) milk
- 1/4 cup bread crumbs
- ground cloves
- ground allspice
- 1/2 teaspoon fine sea salt
- 2 tablespoons canola oil
- 1 cup beef broth
- 1/2 cup apple cider vinegar
- 1/4 cup firmly packed light 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
- 1/4 teaspoon ground black pepper
Bring a large pot of salted water to a boil over high heat.
Add noodles and cook under tender, about 10 minutes.
Drain and set aside.
Meanwhile, 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.
Mix together flour and melted butter and set aside.
Transfer meatballs to a plate and set aside.
Whisk flour mixture into sauce and cook, stirring frequently, at least 4 minutes, until thickened.
Serve sauce over meatballs on a bed of noodles.
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- 1 pound ground beef
- 1/4 cup reduced-fat (2%) milk
- 1/4 cup bread crumbs
- ground cloves
- ground allspice
- 1/2 teaspoon fine sea salt
- 2 tablespoons canola oil
- 1 cup beef broth
- 1/2 cup apple cider vinegar
- 1/4 cup firmly packed light 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
- 1/4 teaspoon ground black pepper