Sauerbraten-spiced meatballs simmered ina sweet and sour ginger-spiced sauce.
Recipe: Sauerbraten Meatballs
1 pound lean ground beef 1/4 cup milk 1/4 cup dry bread crumbs 1/2 teaspoon salt 1/8 teaspoon ground cloves 1/8 teaspoon ground allspice 1/8 teaspoon ground black pepper 2 tablespoons vegetable oil 1 cup water 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 2 tablespoons all-purpose flour 2 tablespoons water
Combine ground beef, milk, bread crumbs,salt, cloves, allspice and pepper in a large bowl. Mix gentlyuntil well combined. Form into meatballs (3 tablespoons mixtureper meatball).
Heat a large skillet over medium-highheat. Add oil and heat until hot but not smoking. Add meatballs,do not crowd, and cook until well browned, about 5 minutes. Removeto a paper towel-lined plate to drain. Drain fat from skillet.Add first addition of water, vinegar, brown sugar, bay leaf andginger, scraping the bottom to remove any browned bits. Returnmeatballs to pan. Cover and simmer for 30 minutes.
While meatballs simmer, cook pasta accordingto package directions; drain.
Mix together flour and remaining water;set aside.
Remove meatballs from pan and hold warm.Whisk in flour and water and cook, stirring frequently, untilthickened.
Serve sauce over meatballs on a bed ofegg noodles.
Makes 4 servings.
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