Best Sauerbraten Klopse Sauerbraten Meatballs Recipes
SAUERBRATEN KLOPSE (SAUERBRATEN MEATBALLS)
Beef meatballs seasoned with cloves and allspice. Pan fried, and smothered in gravy.
Provided by CHRISTYJ
Categories Main Dish Recipes Meatball Recipes
Time 1h
Yield 4
Number Of Ingredients 15
Steps:
- 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.
Nutrition Facts : Calories 380.1 calories, Carbohydrate 22.4 g, Cholesterol 75.6 mg, Fat 21.4 g, Fiber 0.6 g, Protein 23.5 g, SaturatedFat 6.8 g, Sodium 419 mg, Sugar 14.3 g
SAUERBRATEN MEATBALLS (SAUERBRATEN KLOPSE)
Make and share this Sauerbraten Meatballs (Sauerbraten Klopse) recipe from Food.com.
Provided by Julesong
Categories Meat
Time 40m
Yield 2-4 serving(s)
Number Of Ingredients 15
Steps:
- Mix together the beef, milk, breadcrumbs, cloves, allspice, salt, and pepper.
- Form into 1-inch meatballs.
- In a skillet, brown the meatballs in hot oil.
- Drain off the fat then add 1 cup water, vinegar, ginger, bay leaf, and brown sugar.
- Cover and simmer for 30 minutes.
- Skim the fat from the remaining liquid, then remove the meatballs from the skillet and set aside, keeping them warm.
- Remove the bay leaf.
- Mix flour and the 2 tablespoons cool water, then gradually stir into the pan juices to make gravy.
- Pour gravy over meatballs and serve with buttered noodles.
SAUERBRATEN MEATBALLS (SAUERBRATEN KLOPSE)
A tasty change from plain meatballs! This recipe came from my Mom.
Provided by @MakeItYours
Number Of Ingredients 15
Steps:
- Mix together the beef, milk, breadcrumbs, cloves, allspice, salt, and pepper.
- Form into 1-inch meatballs.
- In a skillet, brown the meatballs in hot oil.
- Drain off the fat then add 1 cup water, vinegar, ginger, bay leaf, and brown sugar.
- Cover and simmer for 30 minutes.
- Skim the fat from the remaining liquid, then remove the meatballs from the skillet and set aside, keeping them warm.
- Remove the bay leaf.
- Mix flour and the 2 tablespoons cool water, then gradually stir into the pan juices to make gravy.
- Pour gravy over meatballs and serve with buttered noodles.
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