#Sauerbraten meatballs free

Heating them slowly in a saucepan will thoroughly heat the meatballs through, while allowing you to see if the sauce needs any additional water as it heats up. In a deep saucepan or a Dutch oven, put about 2 to 3 tablespoons bacon fat, butter, or oil to brown meat over medium-high heat. To reheat leftovers, it's best to heat the meatballs and sauce over low-medium heat in a saucepan rather than using a microwave. Nutrition facts given on the website are slightly different than the recipe calculator.

If desired, for more flavor and texture, you can add 1/2 cup of raisins to the sauce as well.Īs with most other meatball recipes, these meatballs are not only perfect served as cockail meatballs served with toothpicks (cocktail meatballs are also often referred to as appetizer meatballs), they taste great served over pasta or rice as a main dish! The sauce thickens very nicely, though if it gets a little too thick for pouring, can be thinned out simply by stirring in a little water.

#Sauerbraten meatballs free

Any brand of gingersnap cookies will work well with this recipe, so feel free to choose your favorite brand if you have one. Printed in U.S.A.Meatball recipe is gingersnaps, which not only adds unique flavor to the sauce, it makes this meatball recipe a perfect candidate when holiday season comes around and you're tossing around Christmas party ideas! The easy sauce for these meatballs is created on the stovetop in just minutes, and is made with a combination of water, ketchup, apple cider vinegar, brown sugar and seasonings, while some crushed gingersnaps add uniquely delicious flavor as well as act as a thickening agent. Shape into 1 inch balls and fry till browned in lightly greased pan.

Combine remaining ingredients except sour cream mix well. Combine beef, bread crumbs, onions, 2 tablespoons lemon juice, salt and pepper in a bowl and mix well. ©1973 Curtin Publications, Inc., New York, N.Y. Sauerbraten Meatballs 1 pound ground beef 1/4 cup reduced-fat (2) milk 1/4 cup bread crumbs ground cloves ground allspice 1/2 teaspoon fine sea salt 2. Brown meatballs in butter in a large skillet over medium heat drain well. Stir in sour cream and heat through, being careful not to boil. Make a paste of flour and 1/4 cup water add to sauce, stirring until slightly thickened. Serving day: Place in a 350° oven for 45 minutes or until heated through. Ingredients: ginger snaps, onion, ground beef, beef broth, raisins, cooking spray, apple cider vinegar. Cool and freeze in plastic freezer containers. Tie bag securely with a string place in pot, cover and simmer 30 minutes. Make a bag from cheesecloth fill with whole pepper, tarragon, bay leave, cloves and mustard seed. Mix water, vinegar, sliced onions, 1 1/2 teaspoon salt and brown sugar. Sauté in oil in Dutch oven until brown on all sides. Mix beef, chopped onion, crumbs, 2 teaspoons salt, pepper, eggs and milk. Combine the cooked meatballs and the remaining ingredients in a large skillet.