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
Make and share this Sauerbraten Meatballs recipe from Food.com.
Provided by PalatablePastime
Categories Fruit
Time 42m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 400 degrees F.
- Mix together beef, 1/3 cup gingersnaps, onion, water, salt, and pepper in a mixing bowl.
- Shape mixture into 24 meatballs.
- Place on rack on baking pan and bake, uncovered, for 20-25 minutes, or until cooked through.
- Cook noodles and drain.
- Mix sauce ingredients except raisins in a medium saucepan and cook over medium heat, stirring constantly, until mixture thickens and comes to a boil.
- Stir in raisins and meatballs; heat through.
- Serve over cooked noodles.
Nutrition Facts : Calories 275.7, Fat 9, SaturatedFat 3.4, Cholesterol 73.2, Sodium 346.8, Carbohydrate 27.7, Fiber 1.3, Sugar 5.2, Protein 19.7
SAUERBRATEN
Provided by Food Network Kitchen
Categories main-dish
Time 3h15m
Yield 6 servings
Number Of Ingredients 21
Steps:
- Combine 2 cups broth, the wine, vinegar, 1 chopped onion, the crushed garlic, thyme sprigs, bay leaves, juniper berries, peppercorns and cloves in a medium saucepan over medium heat. Bring to a boil, then simmer for 5 minutes. Cool to room temperature. Place the beef in a large resealable plastic bag and pour in the marinade. Seal the bag and refrigerate for 2 to 3 days, turning daily.
- Preheat the oven to 350. Remove the meat from the marinade and pat dry; season with salt. Strain the marinade, discarding the solids. Heat a large ovenproof pot over medium heat and add the olive oil. Add the meat and brown on all sides, 10 to 12 minutes, then transfer to a plate. Add the carrots, celery and the remaining onion to the pot and cook until slightly softened, 5 minutes. Stir in the chopped garlic and chopped thyme and cook 1 minute. Sprinkle in the flour and cook 1 to 2 minutes. Stir in the strained marinade and the remaining 1 cup broth and bring to a simmer. Return the meat to the pot, cover and cook in the oven until tender, 2 hours 30 minutes.
- Remove the meat and transfer to a plate. Bring the sauce to a simmer over medium heat. Whisk in the gingersnaps and simmer until thickened; season with salt and pepper. Thinly slice the meat; serve with spaetzle, the vegetables and sauce and sour cream, if desired. Top with parsley.
SAUERBRATEN
Provided by Alton Brown
Categories main-dish
Time P3DT4h50m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- In a large saucepan over high heat combine the water, cider vinegar, red wine vinegar, onion, carrot, salt, pepper, bay leaves, cloves, juniper, and mustard seeds. Cover and bring this to a boil, then lower the heat and simmer for 10 minutes. Set aside to cool.
- Pat the bottom round dry and rub with vegetable oil and salt on all sides. Heat a large saute pan over high heat; add the meat and brown on all sides, approximately 2 to 3 minutes per side.
- When the marinade has cooled to a point where you can stick your finger in it and not be burned, place the meat in a non-reactive vessel and pour over the marinade. Place into the refrigerator for 3 days. If the meat is not completely submerged in the liquid, turn it over once a day.
- After 3 days of marinating, preheat the oven to 325 degrees F.
- Add the sugar to the meat and marinade, cover and place on the middle rack of the oven and cook until tender, approximately 4 hours.
- Remove the meat from the vessel and keep warm. Strain the liquid to remove the solids. Return the liquid to the pan and place over medium-high heat. Whisk in the gingersnaps and cook until thickened, stirring occasionally. Strain the sauce through a fine mesh sieve to remove any lumps. Add the raisins if desired. Slice the meat and serve with the sauce.
GERMAN SAUERBRATEN
Our family loves it when Mom prepares this wonderful old-world dish. The tender beef has a bold blend of mouthwatering seasonings. It smells so good in the oven and tastes even better-Cathy Eland, Highttown, New Jersey
Provided by Taste of Home
Categories Dinner
Time 3h10m
Yield 14 servings.
Number Of Ingredients 13
Steps:
- In a small bowl, combine salt and ginger; rub over roast. Place in a deep glass bowl. In a large bowl, combine the water, vinegar and sugar. Pour half of marinade into a large saucepan; add half of the onions, pickling spices, peppercorns, cloves and bay leaves. Bring to a boil. Pour over roast; turn to coat. Cover and refrigerate for 2 days, turning twice a day., To the remaining marinade, add the remaining onions, pickling spices, peppercorns, cloves and bay leaves. Cover and refrigerate., Drain and discard marinade from roast; pat roast dry. In a Dutch oven over medium-high heat, brown roast in oil on all sides. Pour 1 cup of reserved marinade with all of the onions and seasonings over roast (cover and refrigerate remaining marinade). Bring to a boil. Reduce heat; cover and simmer for 3 hours or until meat is tender., Strain cooking juices, discarding onions and seasonings. Add enough reserved marinade to the cooking juices to measure 3 cups. Pour into a large saucepan; bring to a boil. Add gingersnaps; reduce heat and simmer until gravy is thickened. Slice roast and serve with gravy.
Nutrition Facts : Calories 233 calories, Fat 7g fat (2g saturated fat), Cholesterol 72mg cholesterol, Sodium 410mg sodium, Carbohydrate 11g carbohydrate (6g sugars, Fiber 0 fiber), Protein 30g protein.
EASY SAUERBRATEN
This easy sauerbraten recipe is a tasty example of traditional German fare. Its definitive pickled tang is pleasing and sure to delight German food lovers. -Patricia Rutherford, Winchester, Illinois
Provided by Taste of Home
Categories Dinner
Time 3h25m
Yield 10 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, combine the water, vinegar, cloves, bay leaves, salt and brown sugar. Remove 2 cups to a small bowl; cover and refrigerate. Pour remaining marinade into a 2-gal. resealable plastic bag. Add roast; seal bag and turn to coat. Refrigerate for 1-2 days, turning twice each day., Discard marinade and spices. Pat roast dry; dredge in flour. In a large skillet over medium-high heat, brown roast in oil on all sides. Transfer to a small roasting pan. Add the onion, carrots, celery and reserved marinade. , Cover and bake at 325° for 3 to 3-1/2 hours or until meat is tender. With a slotted spoon, remove meat and vegetables to a serving platter. Strain cooking juices; thicken if desired.
Nutrition Facts : Calories 365 calories, Fat 20g fat (7g saturated fat), Cholesterol 118mg cholesterol, Sodium 368mg sodium, Carbohydrate 9g carbohydrate (3g sugars, Fiber 1g fiber), Protein 36g protein.
SAUERBRATEN MEATBALLS
Cooking for two? This hearty main dish has authentic sauerbraten flavor with less time and work required than the traditional recipe...and no leftovers!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 55m
Yield 2
Number Of Ingredients 13
Steps:
- Heat oven to 400°F. In small bowl, mix all meatball ingredients. Shape mixture into 10 (1 1/2-inch) meatballs. Place in ungreased 13x9-inch pan. Bake 20 to 25 minutes or until thoroughly cooked and no longer pink in center; drain.
- Meanwhile, cook and drain noodles as directed on package, omitting salt.
- In 2-quart saucepan, heat all sauce ingredients to boiling, stirring occasionally; reduce heat to medium. Cook 5 minutes, stirring occasionally, until thickened.
- Stir drained meatballs into sauce. Serve over noodles.
Nutrition Facts : Calories 540, Carbohydrate 71 g, Cholesterol 115 mg, Fat 1/2, Fiber 3 g, Protein 33 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 440 mg, Sugar 25 g, TransFat 1 g
SAUERBRATEN KLOPSE (SAUERBRATEN MEATBALLS)
Beef meatballs seasoned with cloves and allspice. Pan fried, and smothered in gravy.
Provided by CHRISTYJ
Categories Meatballs
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
WEEKNIGHT SAUERBRATEN MEATBALLS
Our traditional holiday meal is sauerbraten and gravy, butter-sauteed homemade egg noodles, potato balls, sweet and sour red cabbage, and freshly cooked apples. A lot of work, but worth it once a year! This is a quick recipe to enjoy the sauerbraten flavor without waiting 5 days for a beef roast to marinate. And you'll have plenty of gravy to spoon over your buttered egg noodles and potatoes.
Provided by lutzflcat
Categories Main Dish Recipes Meatball Recipes
Time 50m
Yield 4
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil and place a baking rack on top. Spray the rack with cooking spray.
- Combine ground beef, onion, gingersnap crumbs, water, salt, and pepper in a medium bowl. Shape into 24 meatballs using a tablespoon-sized cookie scoop. Place the meatballs on the prepared baking rack.
- Bake in the preheated oven until a meat thermometer inserted into the center of a meatball reads 160 degrees F (71 degrees C), 18 to 20 minutes.
- While the meatballs are baking, whisk beef broth, 1/2 cup plus 2 tablespoons gingersnap crumbs, vinegar, and sugar together in a medium saucepan. Cook over medium heat, stirring occasionally, until gravy thickens, 5 to 10 minutes. Add more gingersnap crumbs for a thicker gravy, or some water for a thinner consistency.
- Stir cooked meatballs and raisins into the gravy. Cover and simmer until flavors combine, about 10 minutes.
Nutrition Facts : Calories 417.8 calories, Carbohydrate 32.2 g, Cholesterol 77.5 mg, Fat 19.6 g, Fiber 1 g, Protein 26.2 g, SaturatedFat 7 g, Sodium 850.5 mg, Sugar 18.9 g
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