1 lb Ground beef 1/2 c Chopped onions 1 ts Salt & pepper 2/3 c Condensed milk Make meatballs, brown in 2- tsp. butter.Add 1 1/2- cups water, 3- tbsp. catsup,1 1/2- tbsp. brown sugar,8- peppercorns (tie in small bag)1- bay leaf,1/2 tsp. salt, 9- crumbled ginger snap cookies.Cover skillet,cook at low heat 1/2 to 3/4 hour. Serve over mashed potatoes. -----
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Doing this with bags of stuff and a tiny bit of vinegar. Plus a crazy amount of capers for capers in every bite. Rob style !
Recipe Sauerbraten Recipe
Recipe - Sauerbraten Recipe
INGREDIENTS:
-1 tablespoon whole peppercorns
●1 tablespoon whole allspice
●1 tablespoon salt
●1 beef rump roast or bottom round roast (4 to 5 pounds)
●4 bacon strips, diced
●1 cup vinegar
●1 cup water
●12 whole peppercorns
●12 whole allspice
●1 large onion, sliced
●2 bay leaves
●1 jar (12 to 13 ounces) plum preserves or preserves of your choice
●2 gingersnaps, crushed
●1 cup beef broth or port wine
●1/2 cup all-purpose flour
Saftige Frikadelle / Juicy German Meat Balls Recipe
Ingredients 500g minced pork 1 onion 2 eggs 2 slice white bread Pepper Salt
For more info please watch here ????
How to Make Meatballs - Recipe in description
Meatballs are incredibly simple to make, and we show you how. Meatballs are great served as a side with condiments, or add to a pasta for that added bit of protein.
Preparation time: 20 minutes. Difficulty: Normal Calories per serving: Unspecified
Ingredients for 3 people: 500 g of minced meat (beef) 1 bread roll, stale 1 tablespoon of spicy mustard 1 medium-sized onion, diced 1 clove of garlic, diced Salt and pepper 1 tablespoons of oil Cumin Paprika, sweet
Sauté the onion and garlic in a little hot oil. Soak the bread in a little water and then squeeze well.
Knead the meat with all ingredients provided. Remember to wash your hands first! Season generously with salt and spices as needed. Next, knead the meat into meatballs of about 5 cm diameter and place in the oven tray.
Bake in the preheated oven at 225 ° C (440 F) for about 40 min.
These meatballs are the base for more and more of the dishes I cook at home. Sometimes they are part of a vegetable stew, or we serve them with a light Franconia potato salad. I think they’re a great treat, even alongside potatoes and a pickle salad.
Author: Karuni
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