Saurbraten Meatballs
This recipe capture some of the zest and unique flavor of the german braised beef dish saurbraten, but doesn't require four days of marinating.
  1. Soak crumbs in milk; mix with cloves, allspice, cinnamon, salt and pepper. Mix all well with beef and shape into meatballs about 1 1⁄2 inch in diameter.
  2. Brown meatballs in hot oil; remove from oil and drain on paper towels, then place in saucepan. Add vinegar and beef stock, along with ginger, bay leaf and sugar.
  3. Simmer over low heat for 30 minutes. Remove meatballs set aside and keep warm. Crush gingersnap cookies to a powder and stir into boiling braising liquid; stir until thick, then pour over meatballs. Serve with buttered noodles or spaetzle.