Sauerbraten Meatballs

By criscrossqz

Yes, I make REAL sauerbraten, but it has to actually marinate for 3-4 days! Not something to make on a moment's notice:) ... These meatballs are quick, though, and have the same spicy flavor as the real thing ~ serve over meatballs (not "hot" spicy ~ the gravy has crushed gingersnaps in it)

Ingredients

• 1 lb. lean ground beef
• 1/4 cup milk
• 1/4 cup dry bread crumbs
• 1/8 tsp EACH ground cloves AND ground allspice
• 1/2 tsp salt
• pepper to taste
• 2 TB vegetable oil
• 1 cup plus 2 TB water
• 1/2 cup white vinegar
• 1/4 tsp ground ginger
• 1 bay leaf
• 4 TB brown sugar
• 2 TB flour

Details

Servings 4

Preparation

Step 1

Mix beef, milk, crumbs, cloves, allspice, salt and pepper. Form into meatballs. Brown meatballs in hot oil; drain off fat. Add 1 cup water, vinegar, ginger, bay leaf and brown sugar. Cover and simmer 1/2 hour. Mix/whisk flour and 2 TB water ~ slowly stir (whisking) into pan juices to make a gravy. Pour gravy over meatballs. Serves 4

Good with wide, buttered noodles and red cabbage