These Sauerbraten Klopse offer a comforting twist on the traditional German roast, transforming ground beef into tender meatballs bathed in a rich, tangy gravy. The unique blend of vinegar, brown sugar, ginger, and warm spices like cloves and allspice creates a complex flavor profile that is both sweet and savory. Perfect for cozy family dinners, these meatballs are incredibly satisfying and pair beautifully with buttered noodles or potatoes. The slow simmering process ensures the meatballs remain juicy while absorbing the deep, aromatic flavors of the sauce, making this a timeless dish for any home cook.
Sauerbraten Klopse (Sauerbraten Meatballs
Description
These Sauerbraten Klopse offer a comforting twist on the traditional German roast, transforming ground beef into tender meatballs bathed in a rich, tangy gravy. The unique blend of vinegar, brown sugar, ginger, and warm spices like cloves and allspice creates a complex flavor profile that is both sweet and savory. Perfect for cozy family dinners, these meatballs are incredibly satisfying and pair beautifully with buttered noodles or potatoes. The slow simmering process ensures the meatballs remain juicy while absorbing the deep, aromatic flavors of the sauce, making this a timeless dish for any home cook.Ingredients
Directions
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In a large bowl, combine ground beef, milk, bread crumbs, ground cloves, ground allspice, salt, and pepper. Mix gently until just combined.
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Form the mixture into evenly sized meatballs, approximately 1.5 inches in diameter.
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Heat vegetable oil in a large skillet or Dutch oven over medium-high heat.
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Brown the meatballs on all sides, working in batches if necessary to avoid overcrowding.
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Drain excess fat from the pan, leaving about 1 tablespoon.
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Add 1 cup of water, vinegar, ground ginger, bay leaf, and brown sugar to the pan. Stir to dissolve the sugar.
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Cover the pan and reduce heat to low. Simmer the meatballs gently for 30 minutes, turning occasionally.
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Remove the lid and skim any excess fat from the surface of the sauce.
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Carefully remove the meatballs from the pan and keep them warm on a serving platter.
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In a small bowl, whisk together flour and 2 tablespoons of water until smooth.
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Slowly stir the flour mixture into the simmering pan juices, stirring constantly to prevent lumps.
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Continue to cook the gravy for 2-3 minutes, stirring frequently, until it thickens to your desired consistency.
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Pour the thickened gravy over the meatballs on the serving platter.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 646.6kcal
- % Daily Value *
- Total Fat 28.3g44%
- Saturated Fat 8.7g44%
- Cholesterol 89.7mg30%
- Sodium 2629.8mg110%
- Total Carbohydrate 67.7g23%
- Dietary Fiber 14.0g57%
- Sugars 16.5g
- Protein 38.2g77%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Serve these meatballs with buttered egg noodles, mashed potatoes, or red cabbage for a traditional German meal.
If you prefer a milder vinegar flavor, you can replace half of the vinegar with beef broth or water.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The flavors often improve after resting overnight.
For a richer gravy, you can add a splash of red wine along with the vinegar and water.
