A delightful twist on traditional Sauerbraten, these meatballs are flavorful and easy to prepare.
Combine the ground beef, milk, breadcrumbs, cloves, allspice, salt, and pepper in a mixing bowl.
Mix gently to avoid overworking the meat, which can make the meatballs tough.
Shape the mixture into small, even-sized meatballs.
Use a small ice cream scoop for uniform meatballs.
Heat oil in a skillet and brown the meatballs on all sides.
Don't overcrowd the skillet; cook in batches if necessary.
Remove the meatballs and set aside. In the same skillet, sauté the onion until translucent.
Scrape up any browned bits from the skillet for added flavor.
Add water, vinegar, ginger, bay leaf, and brown sugar to the skillet. Bring to a simmer.
Adjust the seasoning to taste before adding the meatballs.
Return the meatballs to the skillet, cover, and simmer for 20 minutes.
Ensure the meatballs are fully cooked by checking the internal temperature.
Remove the meatballs and bay leaf. Mix flour with a small amount of water to create a slurry, then stir into the skillet to thicken the gravy.
Stir constantly to prevent lumps from forming.
Serve the meatballs topped with the gravy. Enjoy with your favorite side dish.
Garnish with fresh parsley for a pop of color.
