German Meatballs Braised in Beer & Wine with Mustard Sauce Recipe

"These are a fantastic appetizers! Perfect for Sunday Football! They are rich, delicious; and ... just a bit different. Pan sauteed, and simmered in a mix of a beer, wine, and broth; then, served with a tangy mustard sauce. They are also excellent served over noodles or rice, for a main course as well. And, If you don't want to use alcohol, you could always use all beef broth - although, the taste would be a lot different. The slow finish in the broth, is really what gives them their unique flavor. This recipe will make approximately 18-24 meatballs (depending on the size). I do like to let the meatball mix rest, before making the meatballs - and then; like to rest again, after the I make the meatballs to firm up."

Step by Step Method

Step 1

Beer Note ... First-I suggest that you use what you would normally drink. I like a like amber beer; but, stay away from any flavored beers, or strong dark beers for this recipe.

Step 2

Sauerkraut Note ... If using a canned sauerkraut-drain, and do a light rinse; then, drain again very well. If using a fresh sauerkraut NOT in a can - simply drain.

Step 3

Mustard Sauce ... Add everything together in a small bowl, and mix to combine. Cover with plastic wrap and refrigerate until ready to serve. This is best made, at least a few hours ahead of time. It gets better as is rests.

Step 4

Base Vegetables ... Bring a small saute pan up to medium heat, and add the oil. Then, add in the onion, celery, carrots, potatoes, and, a pinch of both salt and pepper, and mix to combine. Saute 2-3 minutes until the vegetables begin to soften. Then, add the garlic and sauerkraut, and cook just another couples of minutes. Remove from the heat to cool.

Step 5

Meat Mix ... Add the milk, bread crumbs, mustard, eggs, worcestershire sauce, caraway seeds, cooled vegetable mix, salt, and pepper; and mix well. Make sure everything is well combined. Then, add the meat and mix to incorporate everything. DO NOT over mix. Over mixing can create tough meatballs. Cover and refrigerate to let the meatball mix set up.

Step 6

Meatballs ... Form your meatballs, about golf ball size; then, roll in a little flour - just a light dusting. Then, set them on a sheet tray, lined with parchment paper or foil; and, refrigerate another 30 minutes to firm up. These are very soft with the sauerkraut, and best when firmed up before cooking. You can easily make these ahead of time; and freeze up to this point.

Step 7

Saute ... Add 1 tablespoon olive oil to a large pan and bring to medium high heat. Add the meatballs, and saute until golden brown on all sides; and remember, you will finish cooking in the broth. Make sure to use a large saute pan. I actually use two pans, so they are not over crowded. As they cook, you can add a bit more olive oil, only if necessary. Once the meatballs are done, transfer to a plate lined with a paper towel to drain.

Step 8

Broth ... Pour out any excess olive oil (you probably won't have much is any), but leave any brown bits on the bottom of the pan. Then, add the shallots and cook just a minute stirring often; Add the wine to deglaze the pan, scraping up any bits; then the beer, broth; and, cook just a minute to heat up all the liquids. Then, add all the meatballs back in the pan or pans. Cover, and simmer on medium low to low heat for 20 minutes. Uncover, and cook another 10 minutes to reduce and concentrate some of the liquid.

Step 9

Serve ... I prefer these as an appetizer; however, these are just as good served over noodles, spaetzel, or rice, as a main dish too. These also make a great potluck dish; add to a crock pot with the liquid, and keep warm before serving. But, I like to transfer them to a large large bowl, and serve with toothpicks; and, serve the mustard sauce on the side. ENJOY!