Weeknight Sauerbraten Meatballs

Name: Weeknight Sauerbraten Meatballs recipe
Prep time: 20 min
Cook time: 30 min
Yield: 4 servings
Cuisine: Global
Ingredients: cooking spray; 1 pound lean ground beef; ½ cup minced onion; ⅓ cup gingersnap cookie crumbs; ¼ cup water; ½ teaspoon salt; ¼ teaspoon ground black pepper; 2 cups beef broth; ½ cup gingersnap cookie crumbs; 2 tablespoons gingersnap cookie crumbs, or more as needed; ½ cup apple cider vinegar; 1 tablespoon white sugar, or more to taste; 3 tablespoons raisins

by Noelia Rojas 2 years ago

4.6 (9)

30 minutes

417.8 kcal

32.2 g carbs

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Description

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.

Ingredients

cooking spray
1 pound lean ground beef
½ cup minced onion
⅓ cup gingersnap cookie crumbs
¼ cup water
½ teaspoon salt
¼ teaspoon ground black pepper
2 cups beef broth
½ cup gingersnap cookie crumbs
2 tablespoons gingersnap cookie crumbs, or more as needed
½ cup apple cider vinegar
1 tablespoon white sugar, or more to taste
3 tablespoons raisins

Directions

1. 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.
2. 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.
3. 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.
4. 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.
5. Stir cooked meatballs and raisins into the gravy. Cover and simmer until flavors combine, about 10 minutes.

Nutrition Facts

serving: 4 servings

calories: 417.8 kcal

carbohydrates: 32.2 g

protein: 26.2 g

saturated fat: 7 g

cholesterol: 77.5 mg

sodium: 850.5 mg

fiber: 1 g

sugar: 18.9 g