Sauerbraten Apple Meatballs

"These are good served over cooked egg noodles, mashed potatoes or rice. Great for a cold winter night..."
 
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Ready In:
1hr
Ingredients:
16
Serves:
6
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ingredients

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directions

  • Peel and core apples.
  • Grate enough apple to make 1 cup.
  • Slice the remaining apple into wedges (if desired put the wedges in water with a bit of lemon juice while cooking meatballs if you're worried about them turning brown.) Mix 1 c grated apple, ground beef, 1/4 c crushed gingersnaps, bread crumbs, onion, egg, salt, pepper and thyme until well blended.
  • Form into 1" to 1 1/2" balls.
  • Spray a nonstick frying pan (the type with a lid) with cooking spray and cook meatballs over a medium heat until brown on all sizes and cooked through.
  • This can be done in batches if required.
  • Remove the meatballs from the pan (I usually put them on a plate with several layers of paper towel to remove any excessive fat).
  • Add the beef broth, apple juice, water, 1/2 c crushed gingersnaps, apple cider, and brown sugar to pan.
  • Mix well and bring to a boil.
  • Add the bay leaves, apple wedges and meatballs to the pan.
  • Stir to coat.
  • Reduce heat to minimum, cover the pan and simmer 15-20 minutes (stirring occasionally) until the apple is tender and the sauce has thickened.
  • Remove bay leaves before serving.

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I'm a retired IT professional who enjoys cooking and trying new recipes...
 
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