Sauerbraten Meatballs Recipes

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.

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.

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.

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.

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.

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.

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.

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.