TANGY AND SWEET MEATBALLS
When we entertain friends for Sunday dinner, I frequently serve these tangy meatballs. Everyone loves the distinctive sauce, but they're often surprised to learn it is made with gingernsaps. -Melody Mellinger, Myerstown, Pennsylvania
Provided by Taste of Home
Time 1h10m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, combine the eggs, onion, bread crumbs and salt. Crumble beef over mixture and mix well. Shape into 1-1/2-in. balls. , In a large skillet, brown meatballs in batches in oil. Transfer to a greased 13-in. x 9-in. baking dish., In a large saucepan, combine the sauce ingredients. Bring to a boil over medium heat, stirring until cookie crumbs are dissolved. Pour over meatballs. , Bake, uncovered, at 350° for 40-45 minutes or until meat is no longer pink.
Nutrition Facts : Calories 526 calories, Fat 21g fat (7g saturated fat), Cholesterol 155mg cholesterol, Sodium 1226mg sodium, Carbohydrate 55g carbohydrate (35g sugars, Fiber 1g fiber), Protein 29g protein.
GERMAN MEATBALLS AND GRAVY
These meatballs are in celebration of my heritage. I love making them for my family especially because they are a quick meal. -Marshelle Greenmyer-Bittner, Lisbon, North Dakota
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- In a large bowl, combine the egg, 1/2 cup milk, Worcestershire sauce, shredded potatoes, onion, salt, nutmeg, ginger, allspice and pepper. Crumble beef over mixture and mix well. Shape into 48 balls. , In a large skillet over medium heat, cook meatballs in butter in batches until no longer pink; remove and keep warm., Stir flour into drippings until blended; gradually add the remaining milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Return meatballs to the pan; heat through. Serve with mashed potatoes if desired.
Nutrition Facts : Calories 383 calories, Fat 24g fat (11g saturated fat), Cholesterol 127mg cholesterol, Sodium 745mg sodium, Carbohydrate 13g carbohydrate (5g sugars, Fiber 1g fiber), Protein 28g protein.
WEEKNIGHT SAUERBRATEN MEATBALLS
Our traditional holiday meal is sauerbraten and gravy, butter-sauteed homemade egg noodles, potato balls, sweet and sour red cabbage, and freshly cooked apples. A lot of work, but worth it once a year! This is a quick recipe to enjoy the sauerbraten flavor without waiting 5 days for a beef roast to marinate. And you'll have plenty of gravy to spoon over your buttered egg noodles and potatoes.
Provided by lutzflcat
Categories Main Dish Recipes Meatball Recipes
Time 50m
Yield 4
Number Of Ingredients 13
Steps:
- 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.
Nutrition Facts : Calories 417.8 calories, Carbohydrate 32.2 g, Cholesterol 77.5 mg, Fat 19.6 g, Fiber 1 g, Protein 26.2 g, SaturatedFat 7 g, Sodium 850.5 mg, Sugar 18.9 g
GINGERSNAP SWEDISH MEATBALLS
There are alot of swedish meatball recipes but none of them are made with gingersnaps. These are from a garage sale recipe box that my mother picked up. I have not tried yet but am posting here to save so I can try. Hope if you try them you enjoy them. Shirley
Provided by Shirl
Categories Pork
Time 3h
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Crush gingersnaps, approximately 20, 2 inch cookies, to make 1 1/4 cups.
- In large bowl, combine crushed gingersnaps with milk and egg.
- Add ground beef, pork, onion, salt, pepper and allspice. Mix well to combine.
- Refrigerate, covered for one hour.
- With moistened hands, shape mixture into meatballs, 1 1/2 inches in diameter.
- Preheat oven to 325.
- In hot butter in large skillet saute meatballs, just enough at one time to cover bottom of skillet, until browned all over. (I have elimanated this step to bake in hot oven until browned).
- Remove to a 2 quart greased (pam) oven proof casserole dish as they brown. Pour off drippings to measure 1/4 cup, adding more butter if necessary.
- Add drippings back to skillet heat and add flour stirring to make a smooth mixture.
- Gradually stir in beef broth and bring mixture to boil, stirring constantly.
- Add garlic, thyme and bay leaf, salt and pepper to taste simmer for 5 minutes for flavors to mingle.
- Pour over meatballs and bake covered one hour.
- Garnish with parsley and serve with noodles.
GERMAN MEATBALLS WITH GINGERSNAP GRAVY
This recipe was one of my mother's favorites, and now my family enjoys it as well. The beauty of this recipe is that the meatballs need not be browned. The gingersnaps are what gives the gravy its rich taste. I have, at times, substituted fresh ground turkey for the beef, and it works just as well.
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- Combine the egg, bread crumbs, 1/4 cup water, onion, salt and pepper; crumble beef over mixture and mix well. Shape into 2-1/2-in. balls., In a large skillet, bring remaining water to a boil. Add bouillon, brown sugar, raisins, lemon juice and gingersnaps. Stir until thoroughly combined. Add meatballs to skillet. Simmer, uncovered, for 20 minutes or until meat is no longer pink. Stir occasionally. Serve with noodles.
Nutrition Facts : Calories 387 calories, Fat 12g fat (4g saturated fat), Cholesterol 109mg cholesterol, Sodium 985mg sodium, Carbohydrate 44g carbohydrate (31g sugars, Fiber 1g fiber), Protein 26g protein.
GINGERSNAP MEATBALLS
The unusual and very tasty sauce for these meatballs contains crushed gingersnaps. This is a scaled down adaptation of a recipe that I found in one of my Taste Of Home magazines. I think it is good served with macaroni and cheese and a crisp salad.
Provided by Harley Seashell Pri
Categories Meat
Time 1h
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Combine the first five ingredients.
- Shape into meatballs any size you choose.
- Brown the meatballs in a little vegetable oil.
- Transfer to a baking dish.
- Combine the rest of the ingredients for the sauce.
- Bring to a boil in a sauce pan.
- Pour the sauce over the meatballs and bake@ 350 for 40-45 minutes.
BAVARIAN MEATBALLS
GINGERSNAPS and mushrooms give these tender meatballs a special old-world flavor. The recipe was handed down from my husband's family several years ago. I love to cook and found that this was an easy recipe to double and share with friends. The meatballs can also be frozen for a convenient meal at a later time. -Gusty Crum, Dover, Ohio
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 2 servings.
Number Of Ingredients 13
Steps:
- In a large skillet, saute onion in butter until tender. Transfer to a large bowl; add bread crumbs, milk, mustard, salt and pepper. Crumble beef over mixture and mix well. Shape into six meatballs; place in a greased 1-qt. baking dish. , Preheat oven to 350°. In a small saucepan, combine mushrooms, gingersnap crumbs, water, brown sugar and bouillon. Cook and stir over low heat for 2-3 minutes or until thickened. , Pour over meatballs. Cover and bake 25 minutes or until meat is no longer pink.
Nutrition Facts : Calories 364 calories, Fat 17g fat (7g saturated fat), Cholesterol 82mg cholesterol, Sodium 1225mg sodium, Carbohydrate 24g carbohydrate (11g sugars, Fiber 2g fiber), Protein 26g protein.
BAVARIAN MEATBALLS
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.
Provided by Cindi M Bauer
Categories Meat
Time 45m
Yield 29 meatballs, 5 serving(s)
Number Of Ingredients 13
Steps:
- In a skillet, saute' onion in butter until tender.
- Transfer to a bowl; add the torn bread, milk, mustard, salt and pepper.
- Add beef and mix well.
- Shape into (about 29) 1-1/4 inch size meatballs.
- Place meatballs in a greased 2-1/2 quart rectangular baking dish.
- In a small saucepan, add the mushrooms, crushed gingersnaps, water, brown sugar and bouillon granules.
- Bring to a boil over medium heat, (stirring constantly) until sauce is slightly thickened.
- Pour sauce over meatballs.
- Cover, and bake 35 minutes in a 350 degree oven.
- 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.
Nutrition Facts : Calories 389.2, Fat 17.7, SaturatedFat 7.5, Cholesterol 95.8, Sodium 949.6, Carbohydrate 26.2, Fiber 1.9, Sugar 11.8, Protein 30.2
BERGIE'S BEST MEATBALLS
This is my version of Swedish Meatballs. They are good enough for company, easy to make and you'll have them coming back for more.
Provided by Bergy
Categories Potato
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Mix together the ground meat, potatoes,onion, salt and Allspice.
- Mix well, use your hands.
- Shape the mixture into Ping Pong sized meatballs.
- Put the Broth and water in a saucepan and bring to a boil.
- Drop in the meatballs and return to boil.Simmer lightly for 5 minutes.
- Using a slotted spoon remove meatballs and drain on a paper towel.
- Reserve the broth.
- At this point you may store the meatballs and the broth (separately) in your fridge for up to 2 days.
- When you are ready to serve the meatballs melt the butter with the oil in a frypan and brown the meatballs on all sides shaking the pan frequently for even browning.
- Add the reserved broth to the pan and simmer until the meatballs are cooked through.
- If you wish you may add a little flour to thicken the broth.
GINGERSNAP GRAVY
Make and share this Gingersnap Gravy recipe from Food.com.
Provided by Barefoot Beachcomber
Categories Pork
Time 45m
Yield 2 cups, 6 serving(s)
Number Of Ingredients 18
Steps:
- Combine the seasoning mix ingredients in a small bowl and set aside.
- Melt the fat and butter in a large skillet over medium heat.
- When almost melted, add the onions, celery, and garlic; saute 5 minutes, stirring occasionally.
- Stir in the seasoning mix and cook 5 minutes more, stirring occasionally.
- Add the stock and pan drippings; bring to a boil over high heat and boil rapidly until liquid reduces to about 1 quart, about 25 minutes.
- Then crumble the gingersnaps into the stock mixture and whisk with a metal whisk until they are dissolved.
- Continue cooking 10 minutes, whisking frequently and making sure the gingersnaps are thoroughly dissolved.
- During this time, taste the gravy; if the ginger flavour is not pronounced,m add the 1 tablespoon brown sugar and the 1 teaspoon ginger or add both to taste.
- Strain the gravy.
Nutrition Facts : Calories 175.6, Fat 7.7, SaturatedFat 3.5, Cholesterol 17.4, Sodium 606.6, Carbohydrate 19.5, Fiber 0.9, Sugar 7.4, Protein 7
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