Sauerbraten Meatballs
Meatballs:
3 pounds of lean ground beef
1 cup of minced onion
2 teaspoons of dry mustard
2 eggs
2 teaspoons of salt
1 teaspoon of ginger
1 teaspoon of pepper
2 cups of evaporated milk
Oil for frying |
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Combine all ingredients in large bowl. Mix well with hands and shape into walnut-size balls. Fry a dozen or so at a time in oil in large skillet. When firm and lightly browned, transfer to 2 casseroles or large Dutch oven. Cover with Sauerbraten Sauce (see below) and bake, covered, in 350ºF. oven for 30-45 minutes.
Sauerbraten Sauce:
3/4 cup of wine vinegar
3/4 cup of brown sugar
1 cup of tomato sauce
1 teaspoon of salt
1 cup of fine bread crumbs
2 dozen crushed ginger snaps
2 bay leaves
1 1/4 cup of raisins
1-3 cups of beef or chicken broth (depending on desired consistency)
Combine all ingredients in large saucepan. Bring to a boil and simmer uncovered 10 minutes, stirring occasionally. Pour over meatballs. Serves a crowd as hors d'oeuvres.
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