While the meatballs are simmering, prepare your pasta or rice. Stir occasionally, turning the meatballs over to ensure they’re all evenly coated with the sauce. The flour coating from the meatballs will thicken the sauce. Immediately pour the sauce over the meatballs, cover the pan again and let simmer for 20 minutes. Once the cookie crumbs have dissolved and the mixture is drawing close to a boil, remove from heat. Heat the broth, add the crushed cookies, brown sugar and vinegar. Roughly crush the gingersnap or speculoos cookies into a 1/3 measuring cup (the crumb size doesn’t matter since the crumbs will quickly dissolve). While the meatballs are cooking, start making the sauce. Keep a close eye on them to be sure they aren’t burning or getting too brown. Add the meatballs.Ĭover (not shown, oops!) and cook the meatballs for several minutes on each side. Warm some vegan butter or margarine in a large frying pan over medium heat. Place the rolled meatballs on a plate as you go along. Roll the meatballs in your hands, making them each about the size of a walnut. Then get a small bowl and add the flour to this. I just tore up a slice of bread with my fingers, but you could use store-bought fine breadcrumbs and it would also work well.Īdd the salt, pepper and cream and stir thoroughly until you have a homogeneous texture. Using a vegetable grater, grate the onion (alternatively, dice it very, very finely).Īdd the breadcrumbs. 3 tablespoons vinegar (any kind, but I used red wine vinegar)Įquipment needed: vegetable grater, large frying pan with cover.īegin placing the meatball ingredients in a medium mixing bowl.1/3 cup crushed gingersnaps or speculoos/biscoff cookies.Fettuccine or similar pasta, prepared according to package instructions.A few tablespoons vegan butter or margarine, for the frying pan.1/4 cup (60 ml) unsweetened plant-based cream.1 cup breadcrumbs (1 piece of pre-sliced bread).14 oz (400 g) vegan ground “beef” (look for brands like HappyVore, Herta or Beyond Meat).Makes about 23 meatballs (two or three servings) The cookie element makes this dish a bit sweet (there’s some brown sugar in there too!), so to balance out the flavors, consider serving it with a neutral-tasting side dish like green beans, or even something bitter such as arugula/rocket or endives. The sauce is made with – hold onto your hats – gingersnap cookies! My mom makes her own gingersnaps, but I used Lotus brand speculoos, which have a similar enough taste. What sets this recipe apart is its special ingredient. My mom always served the meatballs over a fettucine-type pasta, but they could also be paired with rice or presented on a plate skewered with toothpicks for a buffet dinner. It’s a shortcut version of sauerbraten, a beef pot roast that’s marinated in vinegar over days and days (the name means “sour roast”), although I liked the meatball alternative better in any case. I’ve taken more of an interest in my heritage in recent years though, so when I heard about this little holiday I decided to pay homage to it with this vegan version of a favorite family dish. I half-heartedly studied the language for a semester as an undergrad, but then when a scheduling conflict made the second semester inaccessible, I enrolled in an Arabic class instead. But it may just be that it doesn’t stand a chance against Oktoberfest, a much bigger deal for the gentle folk of this state.Īs my own family is mostly German on both sides, and almost everyone I knew growing up had this same background, Germany never seemed very exotic or interesting to me when I was younger. I’ve never known this particular day to be celebrated in Wisconsin, which is home to countless people of German ancestry. Then in 1983, sensing an auspicious anniversary, Ronald Reagan brought it back. It seems it was created in 1883 but got put on the shelf during World War I, when German descendants wanted to keep their roots on the down-low. Earlier this month, I discovered there’s a National German-American Day (October 6th) in my home country.
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