Sauerbraten Klopse (Sauerbraten Meatballs) |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 4 |
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Beef meatballs seasoned with cloves and allspice. Pan fried, and smothered in gravy. Ingredients:
1 pound lean ground beef |
1/4 cup milk |
1/4 cup dry bread crumbs |
1/8 teaspoon ground cloves |
1/8 teaspoon ground allspice |
1/2 teaspoon salt |
1/2 teaspoon ground black pepper |
2 tablespoons vegetable oil |
1 cup water |
1/2 cup distilled white vinegar |
4 tablespoons packed brown sugar |
3/4 teaspoon ground ginger |
1 bay leaf |
2 tablespoons all-purpose flour |
2 tablespoons water |
Directions:
1. In a large bowl, mix together ground beef, milk, and bread crumbs. Season with cloves, allspice, salt, and pepper. Shape into 1 inch balls.
2. 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.
3. Combine flour with 2 tablespoons of water, and whisk into pan. Cook, stirring constantly, until thickened. Pour gravy over meatballs.
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