Sauerbraten meatballs bring the sweet-and-sour flavors of German sauerbraten to a quicker dinner of tender beef meatballs simmered in spiced vinegar gravy. A little molasses and crushed gingersnaps add the characteristic sweet, gently spiced finish; serve them over noodles, potatoes, or spaetzle.
Ingredients
- 1 pound (454 g) ground beef, preferably 85% lean
- 1/3 cup (20 g) plain breadcrumbs
- 1 large egg (about 50 g without shell)
- 1/4 cup (60 ml) whole milk
- 1/2 small yellow onion, finely grated, about 1/3 cup (50 g)
- 1 teaspoon (5 g) fine salt
- 1/2 teaspoon (1 g) freshly ground black pepper
- 2 tablespoons (30 ml) neutral oil, divided
- 1 cup (240 ml) low-sodium beef broth
- 1/2 cup (120 ml) red wine vinegar
- 1/4 cup (60 ml) water
- 2 tablespoons (30 ml) molasses
- 1 tablespoon (15 ml) Worcestershire sauce
- 1 bay leaf
- 6 whole allspice berries
- 4 whole cloves
- 1/2 teaspoon (1 g) ground mustard
- 1/2 cup (45 g) finely crushed plain gingersnap cookies, plus more to thicken if needed
- 1 tablespoon (8 g) cornstarch mixed with 1 tablespoon (15 ml) cold water, optional
- Chopped parsley, for serving (optional)
Instructions
- In a large bowl, stir together the breadcrumbs and milk. Let stand for 3 minutes so the crumbs soften. Add the egg, grated onion, salt, and pepper, then mix in the ground beef just until combined. Avoid compacting the mixture, which can make the meatballs dense.
- With damp hands, shape the mixture into 16 meatballs, about 1 1/2 inches (4 cm) across. Set them on a plate while you prepare the pan. If the mixture feels very sticky, chill it for 10 minutes; this optional pause is not included in the stated timing.
- Heat 1 tablespoon (15 ml) oil in a wide, heavy skillet or Dutch oven over medium-high heat. Brown half the meatballs, turning gently, for about 4 to 5 minutes total; they do not need to cook through yet. Transfer to a clean plate and brown the rest in the remaining oil. Reduce the heat if the browned bits begin to burn.
- Carefully pour the beef broth, vinegar, and water into the pan. Stir and scrape the browned bits from the bottom. Add the molasses, Worcestershire sauce, bay leaf, allspice, cloves, and ground mustard. Bring the liquid to a gentle simmer.
- Return the meatballs and any juices on the plate to the skillet. Cover and simmer gently for 12 to 15 minutes, turning the meatballs once if convenient. Check the thickest meatball with a food thermometer; USDA FSIS sets 160°F (71°C) as the safe minimum internal temperature for ground beef. Continue simmering and recheck if needed. Remove the cooked meatballs to a clean plate.
- Discard the bay leaf, allspice berries, and cloves. Stir the crushed gingersnaps into the simmering sauce and cook for 2 to 3 minutes, stirring, until it thickens. For a thicker gravy, add a little more crushed cookie, or whisk in the optional cornstarch slurry and simmer for 1 minute. For a thinner sauce, add broth or water a tablespoon at a time. Taste before adding salt; the broth and cookies vary.
- Return the meatballs to the sauce and simmer for 1 to 2 minutes to coat and warm them. Serve hot, with parsley if desired.
Tips
- Mix the meat only until the ingredients come together. Overworking it squeezes the mixture and can leave the meatballs firm.
- Gingersnaps are a convenient stand-in for the crushed gingerbread sometimes used to thicken sauerbraten gravy. Choose plain cookies, not chocolate-coated ones; they bring sweetness and spice as well as body.
- If whole allspice or cloves are unavailable, use a small pinch of ground allspice and a very small pinch of ground cloves. Add them sparingly, since ground spices are harder to remove and can overpower the sauce.
- Keep the sauce at a gentle simmer after adding the meatballs. A hard boil can break them apart and reduce the vinegar sauce too quickly.
Serving Suggestions
Spoon the meatballs and generous amounts of gravy over buttered egg noodles, boiled or mashed potatoes, or German spaetzle. Red cabbage, braised cabbage, or a simple green salad offers a fresh contrast to the sauce’s sweet-and-sour flavor. Add a side of steamed green beans or roasted carrots if you want another vegetable. Put extra gingersnaps at the table only if diners would like to adjust the sauce themselves; the gravy should already be thick enough to cling lightly to the meatballs.
Variations
For a more pronounced spice profile, add a thin strip of orange zest to the sauce while it simmers, then remove it with the whole spices. Use ground pork or a half-and-half mixture of beef and pork in place of some of the beef, but cook the meatballs to 160°F (71°C) because they contain ground meat. For a slightly less sweet gravy, begin with 1/3 cup (30 g) gingersnaps and add more only as needed; the sauce will be less thick and sweet. If you do not have molasses, substitute an equal amount of dark brown sugar and stir until dissolved. The sauce will lose some of molasses’s deep, bittersweet flavor.
Storage and Reheating
Refrigerate meatballs and gravy within 2 hours of cooking in a covered container. They keep for 3 to 4 days in the refrigerator. Reheat gently in a covered saucepan over low heat, stirring carefully and adding a splash of broth or water if the gravy has thickened. Heat leftovers to 165°F (74°C), checking the center of a meatball with a food thermometer. You can also freeze cooled portions in a freezer-safe container for up to 3 months for best quality; thaw overnight in the refrigerator before reheating. Do not leave cooked meatballs at room temperature for more than 2 hours, or 1 hour when the temperature is above 90°F (32°C).
Frequently Asked Questions
Can I make the meatballs ahead?
Yes. Shape them up to a day ahead, cover, and refrigerate; cook them as directed when ready. You can also make the complete dish ahead and refrigerate it, then reheat to 165°F (74°C). The gravy may thicken in the refrigerator, so loosen it with a little broth while warming.
Why are my meatballs falling apart?
The mixture may be too wet, insufficiently mixed, or handled roughly before it sets. Measure the milk and crumbs accurately, combine the mixture just until cohesive, and turn the meatballs gently. Browning in batches also gives you room to maneuver them without crowding.
Is there a substitute for gingersnaps?
Finely crushed plain gingerbread is the closest substitute. A small amount of plain breadcrumbs can thicken the gravy in a pinch, but it will not provide the characteristic ginger and spice or the same sweetness. Add a little ground ginger and brown sugar if using breadcrumbs, then taste and adjust carefully.
Can I use ground turkey instead of beef?
Yes, though the flavor will be milder and the meatballs may be leaner. Use ground turkey with enough fat to stay tender, avoid overmixing, and cook the center to 165°F (74°C), the USDA FSIS safe minimum for poultry. The sauce remains the same.
Can I make this without wine vinegar?
Red wine vinegar gives the sauce its characteristic tartness. Apple cider vinegar is a practical substitute, though its fruitier flavor changes the result slightly. Avoid using an equal amount of a more sharply flavored vinegar without tasting as you go; the finished gravy should be tangy but balanced.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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