Sauerbraten Meatballs

Sauerbraten Meatballs bring a comforting twist to the classic German dish, combining tender beef and pork meatballs with the bold, tangy flavors of a rich sauerbraten-inspired sauce. Infused with warm spices like allspice and nutmeg, these meatballs are browned to perfection before simmering in a luxurious gravy made with beef broth, red wine vinegar, and the unique addition of crumbled gingersnap cookies for a subtly sweet and spiced depth. Quick to prepare yet packed with complex flavors, this hearty dish is perfect served over creamy mashed potatoes, buttered egg noodles, or alongside crusty bread to soak up every drop of the mouthwatering sauce. An ideal recipe for a cozy dinner, Sauerbraten Meatballs are a delightful fusion of tradition and weeknight simplicity.

Nutriscore Rating: 64/100

Prep Time:20 mins

Cook Time:35 mins

Total Time:55 mins

Servings: 4

Ingredients

• 1 pound ground beef
• 0.5 pound ground pork
• 0.5 cup breadcrumbs
• 0.25 cup whole milk
• 1 large egg
• 1 small onion
• 2 cloves garlic
• 2 tablespoons fresh parsley
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.25 teaspoon ground allspice
• 0.25 teaspoon ground nutmeg
• 2 tablespoons vegetable oil
• 2 cups beef broth
• 0.25 cup red wine vinegar
• 2 tablespoons brown sugar
• 0.25 teaspoon ground ginger
• 6 crumbled gingersnap cookies

Directions

Step 1

Finely dice the onion and mince the garlic. Chop the fresh parsley.

Step 2

In a large mixing bowl, combine the ground beef, ground pork, breadcrumbs, milk, egg, onion, garlic, parsley, salt, black pepper, ground allspice, and ground nutmeg. Mix thoroughly until fully combined but avoid overworking the mixture.

Step 3

Using your hands, shape the mixture into meatballs, about 1-1.5 inches in diameter. You should get approximately 16-20 meatballs.

Step 4

Heat the vegetable oil in a large skillet over medium heat. Once hot, add the meatballs in batches, being careful not to overcrowd the pan. Cook for 2-3 minutes per side, until browned. Remove the meatballs and set aside.

Step 5

In the same skillet, whisk together the beef broth, red wine vinegar, brown sugar, and ground ginger. Bring the mixture to a simmer, scraping up any browned bits from the bottom of the pan.

Step 6

Crumble the gingersnap cookies and stir them into the sauce. Allow the mixture to simmer for 5 minutes, stirring occasionally, until the sauce begins to thicken.

Step 7

Return the browned meatballs to the skillet. Cover and simmer for 20 minutes over low heat, turning the meatballs occasionally to coat them in the sauce.

Step 8

Serve the sauerbraten meatballs over mashed potatoes, egg noodles, or with a side of crusty bread to soak up the tangy sauce. Garnish with additional chopped parsley if desired.

Nutrition Facts

Serving size	(1667.6g)

Amount per serving	% Daily Value*
Calories	2840.5

Total Fat 177.6g	0%
Saturated Fat 60.1g	0%
Polyunsaturated Fat 20.3g
Cholesterol 732.0mg	0%
Sodium 6136.6mg	0%
Total Carbohydrate 154.2g	0%
Dietary Fiber 6.6g	0%
Total Sugars 49.6g
Protein 164.0g	0%

Vitamin D 80.6IU	0%
Calcium 407.7mg	0%
Iron 21.1mg	0%
Potassium 2210.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 55.7%

Protein: 22.8%

Carbs: 21.5%