Sauerbraten Klopse (Sauerbraten Meatballs)

Sauerbraten Klopse (Sauerbraten Meatballs)

52 Reviews 2 Pics
  • Prep

    15 m
  • Cook

    45 m
  • Ready In

    1 h
Recipe by  CHRISTYJ

“Beef meatballs seasoned with cloves and allspice. Pan fried, and smothered in gravy.”

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Adjust Servings

Original recipe yields 4 servings



  1. In a large bowl, mix together ground beef, milk, and bread crumbs. Season with cloves, allspice, salt, and pepper. Shape into 1 inch balls.
  2. Heat oil in a large heavy skillet over medium heat. Cook the meatballs until evenly brown; drain excess fat. Stir in water, vinegar, brown sugar, ginger, and bay leaf. Cover, and simmer for 30 minutes. Skim off any fat. Transfer meatballs to a serving dish, and keep warm.
  3. Combine flour with 2 tablespoons of water, and whisk into pan. Cook, stirring constantly, until thickened. Pour gravy over meatballs.

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Reviews (52)

Rate This Recipe


Nice change from the ordinary meatball fare!! I did not pan fry them though, i baked them in the oven at 425 degrees for 15 mins.Then i put the other ingredients in the skillet and added the meatballs.Turned out great!



These are *wonderful*!! Thank you! As usual I had to change some ingredients - Italian bread crumbs, fresh ground ginger instead of powder, corn starch instead of flour, and I used ground sirloin. As for preparation, I drained the meatballs after cooking them and while they sat, I mixed up the liquids in a separate bowl, then added them to the hot skillet to remove the tasty "brown bits" from the pan. I had no problems with the thickener. I just substitued equal parts corn starch for flour (I don't like using flour). I did heat up the liquid to boiling after removing the meat - perhaps that was the issue for many reviewers. I knew a "simmered" sauce wouldn't thicken - this did right away. It's a *perfect* mix of sweet, spicy, and sour! I served this over spatzle noodles with [frozen] sauerkraut on the side - YUMMY!

DC Girly Girl

DC Girly Girl

YUM! My changes: Step 2. Instead of just draining the fat, I moved the meatballs to a cookie sheet lined w/ paper towels & blotted them dry. I also wiped all excess oil from the pan. Step 3. I just boiled down the sauce at the end instead of adding flour. Served over store bought spaetzle with red cabbage & saurkraut. Thank you for a keeper!

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Amount Per Serving (4 total)

  • Calories
  • 380 cal
  • 19%
  • Fat
  • 21.4 g
  • 33%
  • Carbs
  • 22.4 g
  • 7%
  • Protein
  • 23.5 g
  • 47%
  • Cholesterol
  • 76 mg
  • 25%
  • Sodium
  • 419 mg
  • 17%

Based on a 2,000 calorie diet



previous recipe:

Lana's Sweet and Sour Meatballs


next recipe:

The Best Sweet and Sour Meatballs