Receta Sauerbraten Klopse
I’ve been withholding this recipe for quite sometime from you people.
I think that bluntness is an underrated quality. I’m all for being polite, but I’m quick to be irritated by unnecessary smiles and sugar-coatings. I appreciate efficiency and talking around certain subjects just peeves the hell out of me.
And now that I’ve sufficiently talked around why I haven’t blogged this recipe, maybe I should get on with it:
The photo is disgusting.
So I guess I’m at a point in my food blogging career where I have to consider to myself whether or not I am willing to share with you recipes that I think are worthy of your kitchen but evaded my ability to photograph them or not.
So let me just scrap the bluntness and justify myself. This recipe was great. It was healthy. We all need new ways to use ground meat. We’re tired of it being paired with tomato sauce. It looks like dungballs on a plate. It may lead you to remove my blog from your Google Reader. But I’m willing to risk that. Because if you make this recipe, you’ll like it. If you can get past the photo.
Frankly, we just don’t eat that much meat around here. And repeat recipes are far and few between. And sooner is better than later is better than never, right? So keep your criticisms about the photo to yourself, unless, of course, you want to visit the website from which I adapted the recipe, check out that photo, and give me a compliment. I’ll take that.
One Year Ago: Accordion Potatoes, Bagels, and Thai Spaghetti Toss
Sweet and Sour Meatballs (3 servings)
- 3/4 pound lean ground turkey
- 1/4 cup dry bread crumbs
- 1/8 teaspoon ground cloves
- 1/8 teaspoon ground allspice
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 cup water
- 1/2 cup distilled white vinegar
- 4 tablespoons packed brown sugar
- 3/4 teaspoon ground ginger
- 1 bay leaf
- 2 tsp cornstarch + 2 T cold water
- In a large bowl, mix together ground turkey and bread crumbs. Season with cloves, allspice, salt, and pepper. Shape into 1 inch balls. Place on a greased cookie sheet. Bake in a 350* preheated oven for 20 minutes. In a large saucepan, bring water, vinegar, brown sugar, bay lead, and ginger to a gentle simmer. Place meatballs in broth and simmer for 20 minutes. Just before serving, combine cornstarch and water and whisk into sweet and sour broth.
- Based on 3 servings:
- Calories 214.7
- Total Fat 8.3 g
- Saturated Fat 2.5 g
- Polyunsaturated Fat 0.0 g
- Monounsaturated Fat 0.0 g
- Cholesterol 80.0 mg
- Sodium 167.1 mg
- Potassium 33.4 mg
- Total Carbohydrate 12.7 g
- Dietary Fiber 0.2 g
- Sugars 0.3 g
- Protein 22.7 g