Title: Sauerbraten Klopse (Sauerbraten Meatballs)
Categories: German Meat Entree Beef Ethnic
Yield: 4 Servings
| 1 | lb | Ground Beef; Lean |
| 1/4 | c | Milk |
| 1/4 | c | Bread Crumbs; dry |
| 1/8 | ts | Cloves; Ground |
| 1/8 | ts | Allspice; Ground |
| 1/2 | ts | Salt |
| | | Pepper; To Taste |
| 2 | tb | Vegetable Oil |
| 1/2 | c | Vinegar |
| 3/4 | ts | Ginger; Ground |
| 1 | | Bay Leaf |
| 4 | tb | Sugar; Brown |
| 2 | tb | Unbleached Flour |
Mix beef, milk, crumbs, cloves, allspice, salt and pepper. Form into
meatballs. Brown meatballs in hot oil. Drain off fat. Add 1 cup water,
vinegar, ginger, bay leaf, and brown sugar. Cover and simmer 1/2 hour.
Skim off fat. Remove meatballs and keep them warm. Mix flour and 2 T
water. Slowly stir into the pan juices to make gravy. Pour gravy over
meatballs. Serve with buttered noodles.