Weeknight Sauerbraten Meatballs recipe
All Recipes Main Dish Recipes Meatball Recipes
Ingredients
- cooking spray 1 pound lean ground beef ½ cup minced onion ⅓ cup gingersnap cookie crumbs ¼ cup water ½ teaspoon salt ¼ teaspoon ground black pepper 2 cups beef broth ½ cup gingersnap cookie crumbs 2 tablespoons gingersnap cookie crumbs, or more as needed ½ cup apple cider vinegar 1 tablespoon white sugar, or more to taste 3 tablespoons raisins
Nutrition Info
- 417.8 caloriescarbohydrate: 32.2 gcholesterol: 77.5 mgfat: 19.6 gfiber: 1 gprotein: 26.2 gsaturatedFat: 7 gservingSize: -sodium: 850.5 mgsugar: 18.9 gtransFat: : -unsaturatedFat: : -
Directions Weeknight Sauerbraten Meatballs
Directions
-
Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil and place a baking rack on top. Spray the rack with cooking spray.
Combine ground beef, onion, gingersnap crumbs, water, salt, and pepper in a medium bowl. Shape into 24 meatballs using a tablespoon-sized cookie scoop. Place the meatballs on the prepared baking rack.
Bake in the preheated oven until a meat thermometer inserted into the center of a meatball reads 160 degrees F (71 degrees C), 18 to 20 minutes.
While the meatballs are baking, whisk beef broth, 1/2 cup plus 2 tablespoons gingersnap crumbs, vinegar, and sugar together in a medium saucepan. Cook over medium heat, stirring occasionally, until gravy thickens, 5 to 10 minutes. Add more gingersnap crumbs for a thicker gravy, or some water for a thinner consistency.
Stir cooked meatballs and raisins into the gravy. Cover and simmer until flavors combine, about 10 minutes.