Sauerbraten klopse (sauerbraten meatballs)
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Ground Beef; Lean |
| ¼ | cup | Milk |
| ¼ | cup | Bread Crumbs; dry |
| ⅛ | teaspoon | Cloves; Ground |
| ⅛ | teaspoon | Allspice; Ground |
| ½ | teaspoon | Salt |
| 1 | x | Pepper; To Taste |
| 2 | tablespoons | Vegetable Oil |
| ½ | cup | Vinegar |
| ¾ | teaspoon | Ginger; Ground |
| 1 | each | Bay Leaf |
| 4 | tablespoons | Sugar; Brown |
| 2 | tablespoons | Unbleached Flour |
Directions
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 ½ hour. Skim off fat. Remove meatballs and keep them warm. Mix flour and 2 T water. Slowly stir into the pan juices to make gravy.
Pour gravy over meatballs. Serve with buttered noodles.