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Sauerbraten Meatballs

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  • Prep 30 min
  • Total 55 min
  • Servings 2
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Cooking for two? This hearty main dish has authentic sauerbraten flavor with less time and work required than the traditional recipe…and no leftovers!
Created Sep 8, 2011
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Ingredients

  • 1/2 lb extra-lean (at least 90%) ground beef
  • 2 tablespoons finely crushed gingersnap cookies
  • 2 tablespoons red wine vinegar
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 small onion, finely chopped (1/4 cup)
  • 1 egg white
  • 2 1/2 cups uncooked egg noodles (4 oz)
  • 1/4 cup finely crushed gingersnap cookies
  • 2 tablespoons raisins
  • 1 tablespoon packed brown sugar
  • 3/4 cup reduced-sodium beef broth
  • 1 tablespoon red wine vinegar

Steps

  •  
    1
    Heat oven to 400°F. In small bowl, mix all meatball ingredients. Shape mixture into 10 (1 1/2-inch) meatballs. Place in ungreased 13x9-inch pan. Bake 20 to 25 minutes or until thoroughly cooked and no longer pink in center; drain.
  •  
    2
    Meanwhile, cook and drain noodles as directed on package, omitting salt.
  •  
    3
    In 2-quart saucepan, heat all sauce ingredients to boiling, stirring occasionally; reduce heat to medium. Cook 5 minutes, stirring occasionally, until thickened.
  •  
    4
    Stir drained meatballs into sauce. Serve over noodles.

Nutrition Information

No nutrition information available for this recipe
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