Meatball Sauerbraten Yield: 10 - 15 Marinade Ingredients: 1 cup dry red wine 1 cup red wine vinegar 2 cups cold water 1 medium onion, thinly sliced 1 tbsp. black peppercorns, coarsely crushed 1 tbsp. juniper berries, coarsely crushed 2 bay leaves 1 tsp. salt 2-3 tbsp. Sauerbraten Spice 1 bag Primo Gusto meatballs Roasting Sauce Ingredients: 1 tbsp. butter 2 1/2 cups onions, diced 2 1/2 cups carrots, diced 1 1/4 cups celery, diced 2 tbsp. flour 1/2 cup water 3/4 cup gingersnap cookies, crumbled

Directions: Combine all marinade ingredients, except the meatballs, in 2-3 quart saucepan. Bring to boil over high heat. Remove from heat and allow cooling to room temperature. Place the meatballs in a deep, non-reactive (glass or ceramic) bowl or pot just large enough to hold them. Pour marinade over them. The marinade should be at least halfway up the sides of the meatballs. If necessary add more wine. Cover tightly with foil or plastic wrap and refrigerate for 2-3 days, turning the meatballs in the marinade at least twice each day. Remove meatballs from marinade and pat completely dry with paper towels. Strain the marinade through a fine sieve and reserve the liquid. Discard spices and onions. In heavy, 5-quart Dutch oven, heat the butter until bubbling stops. Add the meatballs to coat them in the butter. Transfer to platter and set aside. For roasting, add the onions, carrots, and celery to the same pan you coated the meatballs in. Cook over moderate heat until soft and light brown (5-8 minutes). Sprinkle 2 Tablespoons of flour over the vegetables and cook, stirring constantly, 2-3 minutes longer or until the flour begins to color. Pour in 2 cups of the reserved marinade and 1/2 cup of water and bring to boil over high heat. Cover the pot tightly, and simmer over low heat for 2 hours. Alternatively, bake in 350 degree oven for 2 hours.

To make the sauce, pour the liquid left in the pot into a large measuring cup and skim fat from surface. You will need at least 2 1/2 cups for the sauce. If additional liquid is needed, add some of the reserved marinade. Combine the liquid and the gingersnap crumbs in a saucepan and cook over moderate heat, stirring frequently for approx. 10 minutes, allowing the cookie crumbs to dissolve completely and thicken the sauce to the desired consistency. Depending upon the amount of liquid, you may need to add additional cookie crumbs. Strain the sauce through a fine sieve, pressing down hard with wooden spoon to force as much of the vegetables and crumbs through as possible. Return the sauce to the pan, adjust seasoning and allow simmering over low heat until ready to serve. Place meatballs on a platter, pour some sauce over them and pass remaining sauce separately. Serve with GFS Spatzel and Cooked Red Cabbage on the side.