Sauerbraten Meatballs

These Sauerbraten Meatballs offer a comforting twist on the classic German pot roast, delivering rich, tangy flavors in bite-sized portions. Lean ground beef is mixed with aromatic spices like cloves, allspice, and ginger, then formed into meatballs and browned for texture. The real magic happens during the simmer, as the meatballs absorb a savory-sweet sauce made from vinegar, brown sugar, and bay leaves. The result is tender, juicy meatballs coated in a glossy, slightly sweet and sour gravy that pairs perfectly with buttered noodles or mashed potatoes. Ideal for family dinners or potlucks, this dish brings warm, home-style satisfaction to the table without requiring hours of marinating.

Cooking Method: Stewing

Cuisine: German

Courses: Baked Goods

Difficulty: Advanced

Servings: 4

Calories: 513.7

Description

These Sauerbraten Meatballs offer a comforting twist on the classic German pot roast, delivering rich, tangy flavors in bite-sized portions. Lean ground beef is mixed with aromatic spices like cloves, allspice, and ginger, then formed into meatballs and browned for texture. The real magic happens during the simmer, as the meatballs absorb a savory-sweet sauce made from vinegar, brown sugar, and bay leaves. The result is tender, juicy meatballs coated in a glossy, slightly sweet and sour gravy that pairs perfectly with buttered noodles or mashed potatoes. Ideal for family dinners or potlucks, this dish brings warm, home-style satisfaction to the table without requiring hours of marinating.

Ingredients

1 lbs Ground beef; lean
1/4 cups Milk
1/4 cups Bread crumbs; dry
1/8 teaspoons Cloves; ground
1/8 teaspoons Allspice; ground
1/2 teaspoons Salt
1 Pepper; to taste
2 tablespoons Vegetable oil
1/2 cups Vinegar
3/4 teaspoons Ginger; ground
1 whole Bay leaf
4 tablespoons Sugar; brown
2 tablespoons Unbleached flour

Directions

1
In a large bowl, combine ground beef, milk, dry bread crumbs, ground cloves, ground allspice, salt, and pepper. Mix gently until just combined.
2
Roll the mixture into uniform meatballs, approximately 1 to 1.5 inches in diameter.
3
Heat vegetable oil in a large skillet or Dutch oven over medium-high heat.
4
Brown the meatballs on all sides until golden brown. This may require working in batches to avoid overcrowding the pan.
5
Drain off excess fat from the pan, leaving about 1 tablespoon of oil.
6
Add 1 cup of water, vinegar, ground ginger, bay leaf, and brown sugar to the skillet with the meatballs.
7
Bring the liquid to a simmer, then cover the pan and reduce heat to low. Simmer for 30 minutes, turning meatballs occasionally.
8
Skim any fat that has risen to the surface of the sauce.
9
Remove the meatballs from the skillet and place them on a serving platter. Cover loosely to keep warm.
10
In a small bowl, whisk together the flour and 2 tablespoons of water to create a smooth slurry.
11
While stirring the remaining pan juices constantly, slowly pour in the flour slurry.
12
Continue stirring over medium heat until the gravy thickens and becomes glossy, about 2-3 minutes.
13
Pour the thickened gravy over the meatballs.
14
Serve immediately with buttered noodles or your preferred side dish.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 513.7kcal

% Daily Value *
Total Fat 20.5g32%
Saturated Fat 7.4g37%
Cholesterol 88.5mg30%
Sodium 185.5mg8%
Total Carbohydrate 51.9g18%
Dietary Fiber 14.0g57%
Sugars 0.8g
Protein 37.4g75%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: sauerbraten, meatballs, german, beef, vinegar, gravy, comfort food, simmered, spiced, tangy, ground beef, easy dinner, family meal, comforting, homemade, savory, sweet and sour

Read it online: https://www.chefs-mate.com/recipe/sauerbraten-meatballs/