Sauerbraten Klopse (Sauerbraten Meatballs)

1 pound lean ground beef

¼ cup milk

¼ cup dry bread crumbs

⅛ teaspoon ground cloves

⅛ teaspoon ground allspice

½ teaspoon salt

½ teaspoon ground black pepper

2 tablespoons vegetable oil

1 cup water

½ cup distilled white vinegar

4 tablespoons packed brown sugar

¾ teaspoon ground ginger

1 bay leaf

2 tablespoons all-purpose flour

2 tablespoons water

In a large bowl, mix together ground beef, milk, and bread crumbs. Season with cloves, allspice, salt, and pepper. Shape into 1 inch balls.

Heat oil in a large heavy skillet over medium heat. Cook the meatballs until evenly brown; drain excess fat. Stir in water, vinegar, brown sugar, ginger, and bay leaf. Cover, and simmer for 30 minutes. Skim off any fat. Transfer meatballs to a serving dish, and keep warm.

Combine flour with 2 tablespoons of water, and whisk into pan. Cook, stirring constantly, until thickened. Pour gravy over meatballs.