Sauerbraten Meatballs with Egg Noodles

Featured by Schug Winery in the Gold Wine Club.
Sauerbraten Meatballs with Egg Noodles


These German-style meatballs are easy and packed with flavors of beef, cloves, and allspice served over a bed of pasta and topped with a buttery sauce. Delicious! Pair this with Schug Winery's Pinot Noir.

Yield: 4
Prep Time: 30 Minutes
Cook Time: 45 Minutes


• 1 pound ground beef
• 1/4 cup milk
• 1/4 cup bread crumbs
• pinch ground cloves
• pinch ground allspice
• Sea salt and freshly ground black pepper
• Vegetable oil
• 1 cup beef broth
• 1/2 cup apple cider vinegar
• 1/4 cup firmly packed brown sugar
• 1 bay leaf
• 3/4 teaspoon ground ginger
• 8 ounces wide egg noodles
• 1 tablespoon all-purpose flour
• 1 tablespoon unsalted butter, melted


Combine ground beef, milk, bread crumbs, cloves, allspice, salt and pepper in a large bowl. Mix gently until well combined. Form into 2-inch round meatballs. Heat a large skillet over medium-high heat. Add oil and heat until hot but not smoking. Brown meatballs a few at a time (do not crowd) on all sides, about 5 minutes. Remove to a paper towel-lined plate to drain. Drain fat from skillet.

??Add stock, vinegar, brown sugar, bay leaf and ginger, scraping the bottom to remove any browned bits. Return meatballs to pan in a single layer. Cover and simmer 30 minutes. Meanwhile, cook noodles according to package directions, drain. Mix together flour and melted butter and set aside. Remove meatballs from pan and keep warm. Whisk flour mixture into sauce and cook, stirring frequently, at least 4 minutes, until thickened. Serve sauce over meatballs on a bed of pasta.

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