Sauerbraten Meatballs
Sauerbraten Meatballs bring a comforting twist to the classic German dish, combining tender beef and pork meatballs with the bold, tangy flavors of a rich sauerbraten-inspired sauce. Infused with warm spices like allspice and nutmeg, these meatballs are browned to perfection before simmering in a luxurious gravy made with beef broth, red wine vinegar, and the unique addition of crumbled gingersnap cookies for a subtly sweet and spiced depth. Quick to prepare yet packed with complex flavors, this hearty dish is perfect served over creamy mashed potatoes, buttered egg noodles, or alongside crusty bread to soak up every drop of the mouthwatering sauce. An ideal recipe for a cozy dinner, Sauerbraten Meatballs are a delightful fusion of tradition and weeknight simplicity.
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Recipe Information
Ingredients
- 1 pound ground beef
- 0.5 pound ground pork
- 0.5 cup breadcrumbs
- 0.25 cup whole milk
- 1 large egg
- 1 small onion
- 2 cloves garlic
- 2 tablespoons fresh parsley
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon ground allspice
- 0.25 teaspoon ground nutmeg
- 2 tablespoons vegetable oil
- 2 cups beef broth
- 0.25 cup red wine vinegar
- 2 tablespoons brown sugar
- 0.25 teaspoon ground ginger
- 6 crumbled gingersnap cookies
Instructions
Finely dice the onion and mince the garlic. Chop the fresh parsley.
In a large mixing bowl, combine the ground beef, ground pork, breadcrumbs, milk, egg, onion, garlic, parsley, salt, black pepper, ground allspice, and ground nutmeg. Mix thoroughly until fully combined but avoid overworking the mixture.
Using your hands, shape the mixture into meatballs, about 1-1.5 inches in diameter. You should get approximately 16-20 meatballs.
Heat the vegetable oil in a large skillet over medium heat. Once hot, add the meatballs in batches, being careful not to overcrowd the pan. Cook for 2-3 minutes per side, until browned. Remove the meatballs and set aside.
In the same skillet, whisk together the beef broth, red wine vinegar, brown sugar, and ground ginger. Bring the mixture to a simmer, scraping up any browned bits from the bottom of the pan.
Crumble the gingersnap cookies and stir them into the sauce. Allow the mixture to simmer for 5 minutes, stirring occasionally, until the sauce begins to thicken.
Return the browned meatballs to the skillet. Cover and simmer for 20 minutes over low heat, turning the meatballs occasionally to coat them in the sauce.
Serve the sauerbraten meatballs over mashed potatoes, egg noodles, or with a side of crusty bread to soak up the tangy sauce. Garnish with additional chopped parsley if desired.
Nutrition Facts
Calories |
677 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.1 g | 58% | |
| Saturated Fat | 15.2 g | 76% | |
| Polyunsaturated Fat | 4.4 g | ||
| Cholesterol | 164 mg | 55% | |
| Sodium | 1249 mg | 54% | |
| Total Carbohydrate | 31.5 g | 11% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 12.0 g | ||
| Protein | 35.1 g | 70% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 98 mg | 8% | |
| Iron | 5.2 mg | 29% | |
| Potassium | 617 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
