Best Weeknight Sauerbraten Meatballs Recipes

WEEKNIGHT SAUERBRATEN MEATBALLS

Weeknight Sauerbraten Meatballs image

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.

Provided by lutzflcat

Categories Main Dish Recipes Meatball Recipes

Time 50m

Yield 4

Number Of Ingredients 13

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

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.

Nutrition Facts : Calories 417.8 calories, Carbohydrate 32.2 g, Cholesterol 77.5 mg, Fat 19.6 g, Fiber 1 g, Protein 26.2 g, SaturatedFat 7 g, Sodium 850.5 mg, Sugar 18.9 g

WEEKNIGHT SAUERBRATEN MEATBALLS RECIPE

Weeknight Sauerbraten Meatballs Recipe image

Inspired by a holiday sauerbraten feast, this meatball version is adapted for more convenient weeknight cooking.

Provided by @MakeItYours

Number Of Ingredients 15

Ingredients

cooking spray
Meatballs:
1 pound lean ground beef
1/2 cup minced onion
1/3 cup gingersnap cookie crumbs
1/4 cup water
1/2 teaspoon salt
1/4 teaspoon ground black pepper
Gravy:
2 cups beef broth
1/2 cup gingersnap cookie crumbs
2 tablespoons gingersnap cookie crumbs, or more as needed
1/2 cup apple cider vinegar
1 tablespoon white sugar, or more to taste
3 tablespoons raisins

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.