Sauerbraten Meatballs
Yield
4 servingsPrep
10 minCook
20 minReady
30 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | cups |
meatballs
cooked |
* |
| 1 | tablespoon |
brown sugar
|
|
| 1 | teaspoon |
beef stock
|
|
| ¼ | teaspoon |
cloves, ground
|
|
| ⅛ | teaspoon |
black pepper
|
|
| 1 | each |
bay leaves
|
*
|
| ¼ | cup |
vinegar
|
|
| ⅓ | cup |
raisins, seedless
optional |
|
| 6 | each |
ginger snap cookies
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7.1E+2 | ml |
meatballs
cooked |
* |
| 15 | ml |
brown sugar
|
|
| 5 | ml |
beef stock
|
|
| 1.3 | ml |
cloves, ground
|
|
| 0.6 | ml |
black pepper
|
|
| 1 | each |
bay leaves
|
*
|
| 59 | ml |
vinegar
|
|
| 79 | ml |
raisins, seedless
optional |
|
| 6 | each |
ginger snap cookies
|
* |
Directions
Combine the cooked meatballs and the remaining ingredients in a large skillet.
Heat to boiling, stirring occasionally, then reduce the heat.
Cover and simmer about 20 minutes, stirring occasionally.
Remove the bay leaf and serve over mashed potatoes.
