CAMPING . . . and GERMAN SAUERBRATEN MEATBALLS

My first rule of Camping:  Relax!

This is a great magazine -- now I know what to do if I ever step into quicksand on the Dirty Devil River in Utah -- "The moment you start sinking, splay yourself out as wide as possible so you can float on top.  Ideally, you want to fall back in the direction you came from."  Do not struggle:  it took 10 guys to dig the guy out who tried to get out on his own.

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GERMAN SAUERBRATEN MEATBALLS  (serves 6 to 8)

     Based on Chris Christoffers’ recipe in REMINISCE.

2 eggs

½ cup dry bread crumbs

¼ cup chopped onion

¾ tsp poultry seasoning

1 tsp salt

¼ tsp pepper

2 pounds ground beef

2 cups beef broth

¼ cup cider vinegar

1 tbsp brown sugar

1 bayleaf

12 gingersnaps

*Grind gingersnaps in food processor and set aside.

*Chop the onion and set aside.

*Beat eggs in a large bowl.

*Stir in bread crumbs, onion, poultry seasoning, salt, and pepper.

*Mix in ground beef.

*Using a one-third cup measuring-cup, divide beef into large meatballs.

*Start oven preheating to 350 degrees.

*In a large skillet, brown meatballs on both sides.

*Sprinkle on the gingersnaps, brown sugar, cloves, bay leaf,  and broth.

*Cover and cook in the oven for 30 minutes.

*If you are reheating, add more beef broth or water and cook covered in oven at 350 for 20 to 30 minutes.

*Serve with spaetzli.  YUM!