Recipe: Sauerbraten Meatballs & Gravy

Sauerbraten Meatballs and Gravy

~ From the kitchen of Rita Hutcheson-Cobbs...these are so delicious!!!

1/2 C fat-free milk

1/2 C dried bread crumbs

1/4 t ground cloves

1/4 t ground allspice

1/2 t ground cinnamon

1 t sea salt

1/2 t fresh ground pepper

2 lbs of very lean beef ( I use Schwans ground beef)

3 T vegetable oil

1 1/2 C red wine vinegar with garlic

2 C beef broth

1/2 t ground ginger

2 bay leafs

2 T brown sugar

6 gingersnap cookies, crushed

1. In a med bowl, soak bread crumbs, cloves, allspice, cinnamon, salt, & pepper in milk.

2. Add beef & shape into meatballs, any size you like. =)

3. In a large skillet, brown meatballs in hot oil over medium heat.

4. While the meatballs are browning, put vinegar, beef broth, giner, bay leaves, gingersnap cookies & brown sugar in a bowl, mix well & set to the side.

5. Once browned, remove meatballs from skillet & drain on a layer of paper towels.

6. Add #4 to the skillet & bring to a rolling boil. When it can't be stirred down or becomes a thick gravy, return the temp to med-high and add the meatballs back to the gravy mixture.

7. Serve meatballs & gravy hot.

This is also very good over bowtie pasta...however, this dish is excellent alone. =)

Love and blessings,

RHC