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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.”
READY IN:
45mins
SERVES:
5
YIELD:
29 meatballs
UNITS:
US

Ingredients Nutrition

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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