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German-Style Sauerbraten Meatballs
Sauerbraten means “sour roast” and is considered by some to be one of Germany’s national dishes. This spin on the dish calls for frozen meatballs, but you can easily make your own.
Loading ...April 8th, 2012
Recipe submitted by Meik Faust, Morinville, Alta; Recipe Tested by Maryalice Wood.
Servings
6Prep Time
10 minutesCook Time
5 minutesIngredients
Directions
In 4 to 6 quart crock-pot, combine soup, water, vinegar, Worcestershire sauce, and brown sugar.
Stir until well mixed and add onions, carrots, and meatballs.
Turn crock-pot on high for the first hour; then reduce to low for 4 to 6 hours longer, stirring occasionally. Or cook on low for 7 to 8 hours.
Add crumbled gingersnap cookies and cook on low for 20 to 30 minutes, tasting to see if you need to add more gingersnaps.
Stir in sour cream until blended.
Serve over hot cooked spatzele, rotini noodles or rice.
Nutrients Per Serving
Nutrients per serving (based on 6 servings): 436 calories, 13 g fat, 17 g protein, 3 g fiber, 65 g carbohydrates, 39 mg cholesterol, 851 mg sodium. Excellent source of vitamin A, iron, zinc. Good source of thiamine, riboflavin, niacin, folate, vitamin B6,
Copyright © 2012 St. Joseph Media. All Rights Reserved.