Mom’s Sauerbraten Meatballs

Years ago, my Mom discovered that the both of us couldn’t tolerate the vinegar in the traditional German Sauerbraten. With a little experimenting, we came up with a dish that has the flavor without the vinegar sour heartburn and reflux.  The other thing was that we loved making a meatloaf version instead of the meatballs in the recipe.

Create a complete meal of a meatloaf with sauerbraten gravy, egg noodles, green beans, red cabbage, and chunky applesauce.

Meatballs or meatloaf

  • 2 eggs
  • 3/4 cup of milk
  • 1 tbs salt
  • 1 tsp freshly ground peppercorns
  • 3 slices of bread (I use 1 1/2 pretzel rolls, dry), broken into small pieces
  • 4 1/2 lean ground beef (I use ground bison or buffalo)

Mix eggs, milk, and seasonings together and pour over bread pieces.  Let set for a few minutes while bread softens, then work into a lumpy paste. If it is a little watery, that’s ok. Combine with the ground beef.   Work into a loaf or shape the meatballs, place on a lightly greased baking sheet.  Bake until brown in a 450 degree oven. Cool and pour gravy over the meat to serve.


  • 4 slices bacon, cut into chunks
  • 2 1/2 cups water or beef stock
  • 4 tbs red wine vinegar (I use 1/4 cup red wine)
  • 3 tbs brown sugar (I skip this one)
  • 1 onion, finally chopped
  • Salt to taste
  • 16 spiced wafers or gingersnapes

Fry bacon until crisp, salute onion until tender.  Add water or stock and vinegar or wine. Add sugar if using vinegar.  Season and cook for about 3 minutes. Crumble the spiced wafers and add some of gravy to make a paste.  Add paste to remaking gravy and stir until thicken.





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