That's the way my wife's side of the family makes it. It's also pretty good made with venison.
This is one my mom used when we had overdosed on ground Venison
[FONT="]Hunters Venison Sauerbraten Klopse[/FONT]
[FONT="]1 pound ground venison[/FONT]
[FONT="]1 egg[/FONT]
[FONT="]1/4 cup milk[/FONT]
[FONT="]1/4 cup dry bread crumbs[/FONT]
[FONT="]1/8 teaspoon ground cloves[/FONT]
[FONT="]1/8 teaspoon ground ginger[/FONT]
[FONT="]1/8 teaspoon ground allspice[/FONT]
[FONT="]1/2 teaspoon salt[/FONT]
[FONT="]1/2 teaspoon ground black pepper[/FONT]
[FONT="]2 tablespoons vegetable oil[/FONT]
[FONT="]1 cup water[/FONT]
[FONT="]1/2 cup apple cider or white vinegar[/FONT]
[FONT="]4 tablespoons packed brown sugar[/FONT]
[FONT="]3/4 teaspoon ground ginger[/FONT]
[FONT="]1 bay leaf[/FONT]
[FONT="]2 tablespoons all-purpose flour[/FONT]
[FONT="]2 tablespoons water[/FONT]
[FONT="] [/FONT]
[FONT="]In a large bowl, mix together venison, milk, and bread crumbs, egg and seasonings. Shape into 1 inch balls.[/FONT]
[FONT="]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.[/FONT]
[FONT="] [/FONT]
[FONT="]Combine flour with 2 tablespoons of water, and whisk into pan. Cook, stirring constantly, until thickened. Pour gravy over meatballs.[/FONT]