German Sauer Klopps (Sour Meat Balls)
German Sauer Klopps are flavorful sour meatballs simmered in a tangy broth, perfect for hearty meals with boiled potatoes and a rich, savory taste that appeals to comfort food lovers.
Ingredients
Instructions
- Mix ground beef, egg, bread crumbs, water, salt, and pepper well and form into 1 1/2-inch meatballs.
- Bring 3 cups of water, chopped onion, allspice, bay leaf, and 1/4 teaspoon salt to a boil.
- Add the meatballs to the boiling broth and simmer until cooked through, about 25 minutes.
- Remove the meatballs from the broth and thicken the broth with a flour paste made from 3 tablespoons of flour and a little water.
- Bring the broth to a boil again.
- Add sour cream to the broth and heat through without boiling.
- Return the meatballs to the gravy and heat until warmed.
- Serve hot with boiled potatoes.
Tips & Substitutions
For added flavor, consider mixing in some chopped fresh herbs like parsley or thyme into the meatball mixture. If you don't have bread crumbs, crushed crackers or oats can work as substitutes. Remember to shape the meatballs gently to keep them tender. Adjust the seasoning to your taste, and if you prefer a spicier dish, add a pinch of cayenne pepper.
Serving Suggestions
Serve these sour meatballs hot, accompanied by boiled potatoes or noodles for a complete meal. A side of steamed vegetables or a fresh salad can also complement the dish nicely. Pairs beautifully with Traditional English Yorkshire Pudding(Serves 4 People) for a hearty feast. Don't forget some crusty bread to soak up the delicious gravy!
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the meatballs and sauce in a saucepan over low heat, stirring occasionally, or microwave in short intervals until heated through. Avoid boiling the sauce after adding sour cream to maintain its creamy texture.
Nutrition & Diet Analysis (per serving)
Each serving of German Sauer Klopps (Sour Meat Balls) contains roughly 1713 calories, with 48g protein, 388g carbohydrates, and 33g fat. It is an excellent source of dietary fiber (245% of the Daily Value), iron (222% of the Daily Value), and calcium (154% of the Daily Value). Note that it is relatively high in sodium, at 2349mg per serving (102% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of meat for the meatballs?
Yes, you can substitute ground pork, turkey, or chicken for the beef in this recipe. Each option will yield a slightly different flavor profile, but they will all work well in the dish. Just ensure that the meat is well-seasoned as the flavor can vary with different meats.
What can I do if the broth is too thin?
If your broth is too thin, you can thicken it further by mixing a tablespoon of cornstarch with cold water to create a slurry, then stirring it into the boiling broth until it reaches your desired consistency. Alternatively, cook it down longer to concentrate the flavors and thicken naturally.
Can I make this dish ahead of time?
Yes, you can prepare the meatballs and broth in advance. Simply cook them, let them cool, and store in the refrigerator. Reheat gently before serving. The flavors will meld beautifully if made a day ahead, making this a great option for meal prepping or entertaining.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).