Sauerbraten meatballs are a delicious and flavorful dish that can be enjoyed by people of all ages. Made with ground beef, pork, and veal, these meatballs are simmered in a tangy sauce made with vinegar, red wine, and spices. The result is a tender and juicy meatball that is packed with flavor. This article provides two recipes for sauerbraten meatballs: a traditional recipe and a slow cooker recipe. The traditional recipe is perfect for those who want to experience the classic flavors of sauerbraten, while the slow cooker recipe is a great option for those who are short on time. Both recipes are easy to follow and can be tailored to your own taste preferences. Whether you are a fan of traditional German cuisine or simply looking for a new and exciting dish to try, sauerbraten meatballs are sure to please.
Let's cook with our recipes!
WEEKNIGHT SAUERBRATEN MEATBALLS
Our traditional holiday meal is sauerbraten and gravy, butter-sauteed homemade egg noodles, potato balls, sweet and sour red cabbage, and freshly cooked apples. A lot of work, but worth it once a year! This is a quick recipe to enjoy the sauerbraten flavor without waiting 5 days for a beef roast to marinate. And you'll have plenty of gravy to spoon over your buttered egg noodles and potatoes.
Provided by lutzflcat
Categories Main Dish Recipes Meatball Recipes
Time 50m
Yield 4
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil and place a baking rack on top. Spray the rack with cooking spray.
- Combine ground beef, onion, gingersnap crumbs, water, salt, and pepper in a medium bowl. Shape into 24 meatballs using a tablespoon-sized cookie scoop. Place the meatballs on the prepared baking rack.
- Bake in the preheated oven until a meat thermometer inserted into the center of a meatball reads 160 degrees F (71 degrees C), 18 to 20 minutes.
- While the meatballs are baking, whisk beef broth, 1/2 cup plus 2 tablespoons gingersnap crumbs, vinegar, and sugar together in a medium saucepan. Cook over medium heat, stirring occasionally, until gravy thickens, 5 to 10 minutes. Add more gingersnap crumbs for a thicker gravy, or some water for a thinner consistency.
- Stir cooked meatballs and raisins into the gravy. Cover and simmer until flavors combine, about 10 minutes.
Nutrition Facts : Calories 417.8 calories, Carbohydrate 32.2 g, Cholesterol 77.5 mg, Fat 19.6 g, Fiber 1 g, Protein 26.2 g, SaturatedFat 7 g, Sodium 850.5 mg, Sugar 18.9 g
SAUERBRATEN MEATBALLS
Cooking for two? This hearty main dish has authentic sauerbraten flavor with less time and work required than the traditional recipe...and no leftovers!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 55m
Yield 2
Number Of Ingredients 13
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.
Nutrition Facts : Calories 540, Carbohydrate 71 g, Cholesterol 115 mg, Fat 1/2, Fiber 3 g, Protein 33 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 440 mg, Sugar 25 g, TransFat 1 g
SAUERBRATEN MEATBALLS
Make and share this Sauerbraten Meatballs recipe from Food.com.
Provided by papergoddess
Categories Meat
Time 25m
Yield 12-24 meatballs
Number Of Ingredients 15
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.
SAUERBRATEN MEATBALLS (SAUERBRATEN KLOPSE)
Make and share this Sauerbraten Meatballs (Sauerbraten Klopse) recipe from Food.com.
Provided by Julesong
Categories Meat
Time 40m
Yield 2-4 serving(s)
Number Of Ingredients 15
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.
Tips:
- Make sure to use high-quality beef for the best flavor. Ground chuck or sirloin are good choices.
- Don't overmix the meatball mixture. Overmixing can make the meatballs tough.
- Gently shape the meatballs so they hold together, but don't pack them too tightly.
- Use a large skillet or Dutch oven to brown the meatballs. This will help prevent them from overcrowding and steaming.
- Don't overcrowd the skillet or Dutch oven when browning the meatballs. This will prevent them from cooking evenly.
- Cook the meatballs over medium heat until they are browned on all sides.
- Add the sauce to the skillet or Dutch oven and bring it to a simmer. Then, reduce the heat to low and simmer the meatballs for at least 30 minutes, or until they are cooked through.
- Serve the meatballs with your favorite sides, such as mashed potatoes, rice, or noodles.
Conclusion:
These sauerbraten meatballs are a delicious and easy-to-make dish that is perfect for a weeknight meal. They are also a great appetizer or party food. The meatballs are made with a combination of ground beef, bread crumbs, eggs, and spices, and they are then browned and simmered in a tangy sauerbraten sauce. The result is a flavorful and juicy meatball that is sure to please everyone at the table.
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