Reviewed: Mar. 4, 2012

Good!

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Reviewer:

Peach822

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Cooking Level: Intermediate

Living In: Fernandina Beach, Florida, USA

Reviewed: Mar. 2, 2012

OMG....this was wonderful!!! Just like my mother use to make it. A slice of German heaven! My boyfriend even liked it. I will definitely make it again and again!

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Reviewer:

Trish

Cooking Level: Expert

Living In: Roanoke, Virginia, USA

Reviewed: Dec. 23, 2011

For the most part I followed the recipe as written. The only difference is that I sauteed the onions first and added an egg to the mixture. In the sauce I used crushed ginger snaps instead of flour as a thickener. The second time I made this I also added 1/3 cup of sour cream to the sauce which made it smoother. I also tried apple cider vinegar instead of white vinegar. Everyone loves thes meatballs.

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Reviewer:

roys1

Reviewed: Nov. 14, 2011

Really good! My family, including the toddlers, liked it- only problem I had was getting the flour/water mixture fully incorporated, but it didn't effect the taste. I also left out the cloves because I don't care for them- plus I didn't have any. So, I added extra allspice. Very good!

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Reviewer:

crunchy

Cooking Level: Intermediate

Living In: Syracuse, New York, USA

Reviewed: Aug. 7, 2011

Wonderful!!!!!

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Reviewer:

Maly_Ranc

Reviewed: Jul. 18, 2011

I usually double the cooking liquid because we like more gravy. Like my Grandmother's sauerbraten recipe, I add 7 whole cloves, 7 whole peppercorn, 7 whole allspice along with the bay leaves to cook and thicken the gravy with finely crushed ginger snaps not the flour.I remove the whole seasonings with a slotted spoon before serving. Love this recipe!

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Reviewer:

nanykat

Reviewed: Jun. 22, 2011

This is so delicious and will be my go to recipe for an easy fix when we're craving german food. I made a couple of minor changes I think improved the recipe, adding an egg to the meat/milk mixture. also added a teaspoon of beef base to the liquid mix before thickening the gravy. increased flour to 1/8 cup mixing in 1/2 cup cold water, making a thinner flour mixture to mix with the hot liquid. added chopped fresh parsley for color before serving. the egg gave the meatballs a very tender texture and the beef base enriched the flavor of the gravy. served it all with mashed red potatoes, sweet and sour red cabbage, steamed green beans and applesauce. thanks so much for an easy german food recipe!

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Reviewer:

LisaB

Cooking Level: Intermediate

Reviewed: May 9, 2011

I doubled the sauce, because we like things saucy around here, and it was GREAT!

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Reviewer:

SooperLowa

Cooking Level: Intermediate

Reviewed: Mar. 26, 2011

Perfectly sweet and sour. Prepared recipe as directed. Wonderful.

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Reviewer:

jakethebug

Reviewed: Feb. 1, 2011

My boyfriend and I didn't care for these at all. The meatballs themselves were tasty in a unique way, but the sauce had a really odd flavor, strong in vinegar and not much else. Perhaps I'm just not used to German cuisine, but either way, I will not be making this recipe again.

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