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Sauerbraten Meatballs

beef, ethnic, main dish

1 lb ground beef; lean
1/4 cup bread crumbs; dry
1/8 teaspoon allspice; ground
1 single pepper; to taste
1/2 cup vinegar
1 each bay leaf
2 tablespoon unbleached flour
1/4 cup milk
1/8 teaspoon cloves; ground
1/2 teaspoon salt
2 tablespoon vegetable oil
3/4 teaspoon ginger; ground
4 tablespoon sugar; brown

Mix beef, milk, crumbs, cloves, allspice, salt and pepper. Form into meatballs. Brown meatballs in hot oil. Drain off fat. Add 1 cup water, vinegar, ginger, bay leaf, and brown sugar. Cover and simmer 1/2 hour. Skim off fat. Remove meatballs and keep them warm. Mix flour and 2 T water. Slowly stir into the pan juices to make gravy. Pour gravy over meatballs. Serve with buttered noodles.

Yield: 4 servings

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