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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 8 |
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This is a German-Style meatball recipe, which is cooked in a gingersnap gravy with mushrooms. Cooking time is about 45 minutes. Serve with mashed potatoes. Ingredients:
6 tablespoons chopped onions |
3 teaspoons butter |
3 slices bread, torn into small pieces |
3 tablespoons milk |
1 1/2 teaspoons prepared yellow mustard |
1 teaspoon salt |
3 -5 dashes black pepper |
1 1/2 lbs lean ground beef |
1 (8 ounce) can mushroom stems and pieces, undrained |
6 store bought gingersnap cookies, crushed with a rolling pin |
1/2 cup water |
3 tablespoons packed brown sugar |
1 1/2 teaspoons beef bouillon granules |
Directions:
1. In a skillet, saute' onion in butter until tender.
2. Transfer to a bowl; add the torn bread, milk, mustard, salt and pepper.
3. Add beef and mix well.
4. Shape into (about 29) 1-1/4 inch size meatballs.
5. Place meatballs in a greased 2-1/2 quart rectangular baking dish.
6. In a small saucepan, add the mushrooms, crushed gingersnaps, water, brown sugar and bouillon granules.
7. Bring to a boil over medium heat, (stirring constantly) until sauce is slightly thickened.
8. Pour sauce over meatballs.
9. Cover, and bake 35 minutes in a 350 degree oven.
10. Note: I used Stauffer's Original Recipe Ginger Snaps, but you can also use the Rippin Good Brand. Each cookie is about 2-1/4 inch in size.
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