Sauerbraten Meatballs

with Gingersnap Gravy

Print Recipe

Servings: 20 meatballs

Traditional sauerbraten is rich, sweet and savory — but takes days to make. Our shortcut? These flavorful, saucy meatballs bring all the taste in a fraction of the time.

Ingredients

Meatballs

1 cup finely ground gingersnap crumbs, divided

1 pound ground beef (80/20)

½ cup minced yellow onion

2–3 cloves garlic, grated

2 teaspoons salt

1 teaspoon black pepper

¼ cup carrot, grated

1 egg white

Gravy

2 cups low-sodium beef broth

½ cup red wine vinegar

½ cup golden raisins

2 heaping tablespoons brown sugar

2 bay leaves

2 teaspoon dried thyme

8–10 juniper berries, optional

1 teaspoon salt

Freshly ground black pepper

Directions

Preheat oven to 375 degrees.
Mix ¼ cup of crumbs with the other meatball ingredients, stirring gently to avoid overworking the mixture, which can make the meatballs tough.
Shape into 1-inch balls and arrange on a baking rack set over a foil-lined pan. Bake for about 20 minutes.
While meatballs bake, combine gravy ingredients with the remaining ¾ cup gingersnap crumbs in a large skillet.
Bring to a gentle simmer, whisking occasionally until thickened.
Remove bay leaves and berries.
Add meatballs, tossing gently to coat. Serve hot.