Delicious and Easy Weeknight Sauerbraten Meatballs Recipe

These Weeknight Sauerbraten Meatballs are a convenient and delicious twist on the classic German dish. Made with tender meatballs simmered in a tangy and savory sauce, this recipe is perfect for a weeknight dinner. The meatballs are seasoned with aromatic spices and herbs, and the sauce is made with vinegar, brown sugar, and ginger, giving it a unique flavor. Serve these meatballs with mashed potatoes, roasted vegetables, or creamy spaetzle for a hearty and satisfying meal.

Ingredients

• 1 pound ground beef
• 1/2 pound ground pork
• 1/2 cup bread crumbs
• 1/4 cup milk
• 1/4 cup finely chopped onion
• 2 cloves garlic, minced
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon paprika
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 2 tablespoons vegetable oil
• 1 cup beef broth
• 1/4 cup red wine vinegar
• 2 tablespoons brown sugar
• 1 tablespoon Worcestershire sauce
• 1 tablespoon tomato paste
• 1 bay leaf
• 1 tablespoon cornstarch
• 1/4 cup water
• Chopped fresh parsley, for garnish

Directions

1. In a large bowl, combine the ground beef, ground pork, bread crumbs, milk, chopped onion, minced garlic, salt, black pepper, paprika, dried thyme, dried rosemary, ground ginger, and ground nutmeg. Mix well to combine.
2. Shape the mixture into meatballs, about 1 inch in diameter.
3. Heat the vegetable oil in a large skillet over medium heat. Add the meatballs and cook until browned on all sides, about 5 minutes. Remove the meatballs from the skillet and set aside.
4. In the same skillet, add the beef broth, red wine vinegar, brown sugar, Worcestershire sauce, tomato paste, and bay leaf. Stir to combine the ingredients.
5. Return the meatballs to the skillet, cover, and simmer for 20 minutes, or until the meatballs are cooked through and the sauce has thickened.
6. In a small bowl, whisk together the cornstarch and water. Add the cornstarch mixture to the skillet and cook for an additional 2 minutes, or until the sauce has further thickened.
7. Remove the bay leaf from the skillet. Serve the sauerbraten meatballs hot, garnished with chopped fresh parsley.

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