Sauerbraten Meatballs Food

TRADITIONAL SAUERBRATEN

Steps:

• Place beef rump roast, onions, vinegar, water, 1 tablespoon salt, 1 tablespoon black pepper, sugar, cloves, and bay leaves in a large pot. Cover and refrigerate for 2 to 3 days, turning meat daily. Remove meat from marinade and pat dry with paper towels, reserving marinade.
• Season flour to taste with salt and black pepper in a large bowl. Sprinkle flour mixture over beef.
• Heat vegetable oil in a large Dutch oven or pot over medium heat; cook beef until brown on all sides, about 10 minutes. Pour reserved marinade over beef, cover, and reduce heat to medium-low. Simmer until beef is tender, 3 1/2 to 4 hours. Remove beef to a platter and slice.
• Strain solids from remaining liquid and continue cooking over medium heat. Add gingersnap cookies and simmer until gravy is thickened about 10 minutes. Serve gravy over sliced beef.

SAUERBRATEN MEATBALLS

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.

WEEKNIGHT SAUERBRATEN MEATBALLS

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.

SAUERBRATEN MEATBALLS

Steps:

• Mix beef, crushed gingersnaps, onion, salt, pepper, and evaporated milk in a large mixing bowl. (This may seem wet, but it will firm up with kneading).
• Spray a large non-stick skillet; shape meat mixture into meatballs and brown evenly.
• Mix remaining ingredients.
• When meatballs are browned, add liquid mixture. bring to a boil.
• Cover tightly, reduce heat to low, and simmer 15 minutes.

SAUERBRATEN MEATBALLS

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.

SAUERBRATEN MEATBALLS (SAUERBRATEN KLOPSE)

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 PATTIES

Steps:

• In a large bowl, combine the eggs, 3/4 cup water, bread crumbs, onion, poultry seasoning, salt and pepper. Crumble beef over mixture; mix well. Shape into eight patties., In a large skillet, brown patties on both sides; drain. Add the broth, vinegar, brown sugar, cloves, bay leaf, gingersnaps and remaining water. Bring to a boil over medium heat. Reduce heat; cover and simmer for 1 hour or until meat is no longer pink. Discard cloves and bay leaf.

WEEKNIGHT SAUERBRATEN MEATBALLS

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.

SAUERBRATEN II

Steps:

• Line the bottom of a large Dutch oven or slow cooker with the gingersnaps. Place the roast on the cookies and cover with water. Place the potatoes, carrots, celery and onion on top of the meat, and crumble the bouillon cubes into the water. Bring to a boil, reduce heat and simmer 3 to 6 hours (or 8 hours on low in a slow cooker), until meat is tender.

SAUERKRAUT MEATBALLS

Steps:

• In a skillet, cook sausage and onion over medium heat until meat is no longer pink and onion is tender; drain. Stir in sauerkraut and 2 tablespoons bread crumbs; set aside. In a small bowl, combine the cream cheese, parsley, mustard, garlic salt and pepper; stir into sauerkraut mixture. Cover and refrigerate for at least 1 hour or overnight. , Shape into 3/4-in. balls; roll in flour. In a small bowl, beat eggs and milk. Dip meatballs into egg mixture, then roll in remaining bread crumbs. In an electric skillet, heat 2 in. of oil to 375°. Fry meatballs until golden brown; drain. Combine mayonnaise and mustard; serve with meatballs. Refrigerate leftovers.

EASY SAUERBRATEN

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.

GERMAN MEATBALLS WITH GINGERSNAP GRAVY

Steps:

• Combine the egg, bread crumbs, 1/4 cup water, onion, salt and pepper; crumble beef over mixture and mix well. Shape into 2-1/2-in. balls., In a large skillet, bring remaining water to a boil. Add bouillon, brown sugar, raisins, lemon juice and gingersnaps. Stir until thoroughly combined. Add meatballs to skillet. Simmer, uncovered, for 20 minutes or until meat is no longer pink. Stir occasionally. Serve with noodles.

SAUERBRATEN MEATBALLS WEIGHT WATCHERS POINTS FRIENDLY

Steps:

• 1. Preheat oven to 400 degrees.
• 2. Combine meat, onion egg white, salt, pepper and half of the ginger snaps. Gently combine and form into 30 coctail size meatballs.
• 3. Place meatballs on a rack in a shallow pan.
• 4. Bake meatballs for about 15-20 minutes until browned.
• 5. Combine beef broth, apple cider, sugar and the rest of the crushed gingersnaps in a saucepan. Simmer over low heat, stirring often, until thick and smooth.
• 6. Add cooked meatballs to gravy and simmer for 15 minutes.

MEATBALLS WITH SPAETZLE

Steps:

• In a bowl, combine the first seven ingredients. Crumble beef over the mixture and mix well. Shape into 1-1/2-in. balls. , In a skillet, brown meatballs; drain. Add broth, mushrooms and onion. Bring to a boil. Reduce heat; cover and simmer for 30 minutes. Combine the flour, caraway seeds and sour cream until smooth; stir into meatball mixture. Cook over low heat until heated through and thickened, about 10 minutes. , Meanwhile, in a bowl, combine the flour, salt, eggs and milk. Let stand for 5 minutes. In a large saucepan, bring water or broth to a rapid boil. Place spaetzle batter in a colander or spaetzle press. Holding over the boiling liquid, press batter through holds of colander. Cook and stir for 5 minutes or until tender; drain. Serve meatballs and sauce over spaetzle.