Sauerbraten meatballs - german
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Ground Beef; Lean |
| ½ | cup | Milk |
| ½ | cup | Bread Crumbs; dry |
| ¼ | teaspoon | Cloves; Ground |
| ¾ | cup | Vinegar |
| 1½ | teaspoon | Ginger; Ground |
| 2 | Bay Leaf | |
| 8 | tablespoons | Sugar; Brown |
| ¼ | teaspoon | Allspice; Ground |
| 1 | teaspoon | Salt |
| Pepper; To Taste | ||
| 4 | tablespoons | Vegetable Oil |
| 4 | tablespoons | Unbleached Flour |
| 2 | cups | Water |
| 4 | tablespoons | Water |
Directions
MEATBALLS
GRAVY
Mix beef, milk, crumbs, cloves, allspice, salt and pepper. Form into meatballs. Brown meatballs in hot oil. Drain off fat. Add water, vinegar, ginger, bay leaf, and brown sugar. Cover and simmer ½ hour. Skim off fat. If you wish you can boil the meatballs for ½ hour, reduce the stock. Place in container and place in frig. After stock has cooled remove the fat. Use to make gravy or in * crockpot.
Remove meatballs and keep them warm. Mix flour and water. Slowly stir into the pan juices to make gravy. Pour gravy over meatballs. Serve with buttered noodles. *If you wish after you first cook the meatballs, place them in crockpot and cook on low for 6 to 8 hours.
Last served on 9/27/92