Beef meatballs seasoned with cloves and allspice. Pan fried, and smothered in gravy.

Sauerbraten Klopse (Sauerbraten Meatballs)

beef

milk

bread crumbs

cloves

allspice

salt

black pepper

vegetable oil

water

white vinegar

brown sugar

ginger

bay leaf

all-purpose flour

In a large bowl, mix together ground beef, milk, and bread crumbs. Season with cloves, allspice, salt, and pepper. Shape into 1 inch balls.


Heat oil in a large heavy skillet over medium heat. Cook the meatballs until evenly brown; drain excess fat. Stir in water, vinegar, brown sugar, ginger, and bay leaf. Cover, and simmer for 30 minutes. Skim off any fat. Transfer meatballs to a serving dish, and keep warm.


Combine flour with 2 tablespoons of water, and whisk into pan. Cook, stirring constantly, until thickened. Pour gravy over meatballs.


Nice change from the ordinary meatball fare!! I did not pan fry them though i baked them in the oven at 425 degrees for 15 mins.Then i put the other ingredients in the skillet and added the meatballs.Turned out great!

These are wonderful!! Thank you! As usual I had to change some ingredients - Italian bread crumbs fresh ground ginger instead of powder corn starch instead of flour and I used ground sirloin. As for preparation I drained the meatballs after cooking them and while they sat I mixed up the liquids in a separate bowl then added them to the hot skillet to remove the tasty "brown bits" from the pan. I had no problems with the thickener. I just substitued equal parts corn starch for flour (I don't like using flour). I did heat up the liquid to boiling after removing the meat - perhaps that was the issue for many reviewers. I knew a "simmered" sauce wouldn't thicken - this did right away. It's a perfect mix of sweet spicy and sour! I served this over spatzle noodles with frozen sauerkraut on the side - YUMMY!

YUM! My changes: Step 2. Instead of just draining the fat I moved the meatballs to a cookie sheet lined w/ paper towels & blotted them dry. I also wiped all excess oil from the pan. Step 3. I just boiled down the sauce at the end instead of adding flour. Served over store bought spaetzle with red cabbage & saurkraut. Thank you for a keeper!

Why would you put bread crumbs with Italian seasonings in a German dish? This recipe is awesome and doesn't need tweaked AT ALL! Thank you for it

I usually double the cooking liquid because we like more gravy. Like my Grandmother's sauerbraten recipe, I add 7 whole cloves, 7 whole peppercorn, 7 whole allspice along with the bay leaves to cook and thicken the gravy with finely crushed ginger snaps not the flour.I remove the whole seasonings with a slotted spoon before serving. Love this recipe!

This is so delicious and will be my go to recipe for an easy fix when we're craving german food. I made a couple of minor changes I think improved the recipe adding an egg to the meat/milk mixture. also added a teaspoon of beef base to the liquid mix before thickening the gravy. increased flour to 1/8 cup mixing in 1/2 cup cold water making a thinner flour mixture to mix with the hot liquid. added chopped fresh parsley for color before serving. the egg gave the meatballs a very tender texture and the beef base enriched the flavor of the gravy. served it all with mashed red potatoes sweet and sour red cabbage steamed green beans and applesauce. thanks so much for an easy german food recipe!

I really liked the concept of this recipe but being that I make sauerbraten all the time I knew I would have to change this up. My mom was born in Germany taught me how to make it and our version doesn't use allspice ginger or cloves. Instead I seasoned the meat with garlic and onion powders salt and pepper and caraway seeds and minced onion. I did brown the meatballs as the recipe stated to get those flavorful caramelized bits on the bottom of the pan. Once browned I added more minced onion to the pan and then sprinkled in flour to make a roux. One cup of liquid was definitely not enough to make gravy so I used an entire box of beef stock. I didn't measure but slowly added in the sugar and vinegar until I was happy with the balance of slightly sweet and sour. The gravy was again seasoned and made richer with some Gravy Master and a dollop of sour cream to smooth it all out. The end result was very good and I thank you for a great start!

We were not impressed with this recipe; the meatballs were much too sweet; maybe if the brown sugar was cut in half it would have been better.

Amazing...I impressed my German husband and can't wait to cook this for his mother when she visits us from Germany. My husband was a little thrown off at first because it was made with ground beef but once he tried it he said it was "impressing"

sauerbraten klopse (sauerbraten meatballs)

Prep Time: 15 minutes

Cook Time: 45 minutes

Total: 60 minutes

Servings: 4

Cost: $11.52 /serving

Author : CHRISTYJ

Ingredients

Instructions

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