Sauerbraten Meatballs Sauerbraten Klopse
Discover the perfect marriage of hearty comfort and tangy intrigue with this recipe for Sauerbraten Meatballs (Sauerbraten Klopse). These tender meatballs, crafted from a flavorful blend of ground beef and pork, are infused with warming spices like allspice and aromatics like garlic and onion. What truly sets this dish apart is the rich, sweet-and-sour sauerbraten-inspired sauce, made with bold apple cider vinegar, beef broth, and the surprise addition of crumbled ginger snap cookies for an irresistible depth of flavor. Simmered together to perfection, these meatballs are a delightful nod to the classic German dish, scaled down for weeknight ease. Serve them atop a bed of buttery egg noodles, creamy mashed potatoes, or fluffy rice for a satisfying meal that's sure to impress. Perfect for family dinners or any occasion that calls for a taste of old-world charm!
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Recipe Information
Ingredients
- 1 pound Ground beef
- 0.5 pound Ground pork
- 0.5 cup Breadcrumbs
- 1 large Egg
- 0.5 cup Onion
- 2 cloves Garlic
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Ground allspice
- 2 tablespoons Vegetable oil
- 2 cups Beef broth
- 0.5 cup Apple cider vinegar
- 2 tablespoons Sugar
- 2 Bay leaves
- 8 Ginger snap cookies
- 2 tablespoons Cornstarch
- 2 tablespoons Water
Instructions
In a large mixing bowl, combine the ground beef, ground pork, breadcrumbs, egg, finely chopped onion, minced garlic, salt, black pepper, and ground allspice. Mix until fully combined.
Shape the mixture into meatballs, about 1.5 inches in diameter, and place them on a tray.
Heat the vegetable oil in a large skillet over medium heat. Brown the meatballs in batches, turning occasionally to sear all sides. Remove the meatballs and set aside.
In the same skillet, add the beef broth, apple cider vinegar, sugar, and bay leaves. Stir to combine and bring to a simmer.
Crumble the ginger snap cookies into the skillet, allowing them to dissolve into the sauce. Stir occasionally to break them up completely.
Return the meatballs to the skillet, ensuring they are mostly submerged in the sauce. Cover the skillet and simmer on low heat for 25-30 minutes, stirring occasionally.
In a small bowl, whisk together the cornstarch and water to form a slurry. Gradually add the slurry to the simmering sauce, stirring until the sauce thickens.
Remove the bay leaves before serving. Serve the sauerbraten meatballs hot over egg noodles, mashed potatoes, or rice.
Nutrition Facts
Calories |
864 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.3 g | 66% | |
| Saturated Fat | 16.8 g | 84% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 163 mg | 54% | |
| Sodium | 1457 mg | 63% | |
| Total Carbohydrate | 62.6 g | 23% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 28.1 g | ||
| Protein | 35.8 g | 72% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 84 mg | 6% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 629 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.
