Saurbraten Meatballs

1 pound lean ground beef
1/4 cup milk
1/4 cup bread crumbs, dried
1/8 teaspoon cloves, ground
1/8 teaspoon allspice, ground
1/4 teaspoon cinnamon, ground
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoon vegetable oil
1 cup red wine vinegar
1 cup beef stock
3/4 teaspoon ginger, ground
1 bay leaf
1 tablespoon brown sugar
2 gingersnap cookies
  1. Soak crumbs in milk; mix with cloves, allspice, cinnamon, salt and pepper. Mix all well with beef and shape into meatballs about 1 &1/2 inch in diameter.
  2. Brown meatballs in hot oil; remove from oil and drain on paper towels, then place in saucepan. Add vinegar and beef stock, along with ginger, bay leaf and sugar.
  3. Simmer over low heat for 30 minutes. Remove meatballs set aside and keep warm. Crush gingersnap cookies to a powder and stir into boiling braising liquid; stir until thick, then strain over meatballs. Serve with buttered noodles or spaetzle.