Sauerbraten Meatballs Recipes

SAUERBRATEN MEATBALLS

Steps:

• Heat oven to 400°F. In small bowl, mix all meatball ingredients. Shape mixture into 10 (1 1/2-inch) meatballs. Place in ungreased 13x9-inch pan. Bake 20 to 25 minutes or until thoroughly cooked and no longer pink in center; drain.
• Meanwhile, cook and drain noodles as directed on package, omitting salt.
• In 2-quart saucepan, heat all sauce ingredients to boiling, stirring occasionally; reduce heat to medium. Cook 5 minutes, stirring occasionally, until thickened.
• Stir drained meatballs into sauce. Serve over noodles.

TRADITIONAL SAUERBRATEN

Steps:

• Place beef rump roast, onions, vinegar, water, 1 tablespoon salt, 1 tablespoon black pepper, sugar, cloves, and bay leaves in a large pot. Cover and refrigerate for 2 to 3 days, turning meat daily. Remove meat from marinade and pat dry with paper towels, reserving marinade.
• Season flour to taste with salt and black pepper in a large bowl. Sprinkle flour mixture over beef.
• Heat vegetable oil in a large Dutch oven or pot over medium heat; cook beef until brown on all sides, about 10 minutes. Pour reserved marinade over beef, cover, and reduce heat to medium-low. Simmer until beef is tender, 3 1/2 to 4 hours. Remove beef to a platter and slice.
• Strain solids from remaining liquid and continue cooking over medium heat. Add gingersnap cookies and simmer until gravy is thickened about 10 minutes. Serve gravy over sliced beef.

SAUERBRATEN MEATBALLS (SAUERBRATEN KLOPSE)

Steps:

• 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.

SAUERBRATEN MEATBALLS

Steps:

• Preheat oven to 400 degrees F.
• Mix together beef, 1/3 cup gingersnaps, onion, water, salt, and pepper in a mixing bowl.
• Shape mixture into 24 meatballs.
• Place on rack on baking pan and bake, uncovered, for 20-25 minutes, or until cooked through.
• Cook noodles and drain.
• Mix sauce ingredients except raisins in a medium saucepan and cook over medium heat, stirring constantly, until mixture thickens and comes to a boil.
• Stir in raisins and meatballs; heat through.
• Serve over cooked noodles.

SAUERBRATEN MEATBALLS

Steps:

• 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).
• Spray a large non-stick skillet; shape meat mixture into meatballs and brown evenly.
• Mix remaining ingredients.
• When meatballs are browned, add liquid mixture. bring to a boil.
• Cover tightly, reduce heat to low, and simmer 15 minutes.

GERMAN MEATBALLS WITH GINGERSNAP GRAVY

Steps:

• Combine the egg, bread crumbs, 1/4 cup water, onion, salt and pepper; crumble beef over mixture and mix well. Shape into 2-1/2-in. balls., In a large skillet, bring remaining water to a boil. Add bouillon, brown sugar, raisins, lemon juice and gingersnaps. Stir until thoroughly combined. Add meatballs to skillet. Simmer, uncovered, for 20 minutes or until meat is no longer pink. Stir occasionally. Serve with noodles.