Sauerbraten Apple Meatballs

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“These are good served over cooked egg noodles, mashed potatoes or rice. Great for a cold winter night...”

Ingredients Nutrition


  1. Peel and core apples.
  2. Grate enough apple to make 1 cup.
  3. 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.
  4. Form into 1" to 1 1/2" balls.
  5. 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.
  6. This can be done in batches if required.
  7. Remove the meatballs from the pan (I usually put them on a plate with several layers of paper towel to remove any excessive fat).
  8. Add the beef broth, apple juice, water, 1/2 c crushed gingersnaps, apple cider, and brown sugar to pan.
  9. Mix well and bring to a boil.
  10. Add the bay leaves, apple wedges and meatballs to the pan.
  11. Stir to coat.
  12. Reduce heat to minimum, cover the pan and simmer 15-20 minutes (stirring occasionally) until the apple is tender and the sauce has thickened.
  13. Remove bay leaves before serving.

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