Sauerbraten Meatballs With Gingersnaps Food

WEEKNIGHT SAUERBRATEN MEATBALLS

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.

SAUERBRATEN MEATBALLS

Steps:

• Heat oven to 400°F. In small bowl, mix all meatball ingredients. Shape mixture into 10 (1 1/2-inch) meatballs. Place in ungreased 13x9-inch pan. Bake 20 to 25 minutes or until thoroughly cooked and no longer pink in center; drain.
• Meanwhile, cook and drain noodles as directed on package, omitting salt.
• In 2-quart saucepan, heat all sauce ingredients to boiling, stirring occasionally; reduce heat to medium. Cook 5 minutes, stirring occasionally, until thickened.
• Stir drained meatballs into sauce. Serve over noodles.

TRADITIONAL SAUERBRATEN

Steps:

• Place beef rump roast, onions, vinegar, water, 1 tablespoon salt, 1 tablespoon black pepper, sugar, cloves, and bay leaves in a large pot. Cover and refrigerate for 2 to 3 days, turning meat daily. Remove meat from marinade and pat dry with paper towels, reserving marinade.
• Season flour to taste with salt and black pepper in a large bowl. Sprinkle flour mixture over beef.
• Heat vegetable oil in a large Dutch oven or pot over medium heat; cook beef until brown on all sides, about 10 minutes. Pour reserved marinade over beef, cover, and reduce heat to medium-low. Simmer until beef is tender, 3 1/2 to 4 hours. Remove beef to a platter and slice.
• Strain solids from remaining liquid and continue cooking over medium heat. Add gingersnap cookies and simmer until gravy is thickened about 10 minutes. Serve gravy over sliced beef.

SAUERBRATEN BEEF IN GINGERSNAP GRAVY

Steps:

• Combine beef stew meat, onion, beef broth, vinegar, and bay leaves in a slow cooker.
• Cook on Low for 7 to 9 hours.
• Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until tender yet firm to the bite, 4 to 5 minutes. Drain.
• Remove bay leaves from beef mixture; stir in crushed gingersnaps and brown sugar. Cook beef mixture on Low until thickened, about 15 minutes. Serve sauerbraten over egg noodles and garnish with parsley.

GINGERSNAP MEATBALLS

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.

SAUERBRATEN MEATBALLS

Steps:

• Mix beef, crushed gingersnaps, onion, salt, pepper, and evaporated milk in a large mixing bowl. (This may seem wet, but it will firm up with kneading).
• Spray a large non-stick skillet; shape meat mixture into meatballs and brown evenly.
• Mix remaining ingredients.
• When meatballs are browned, add liquid mixture. bring to a boil.
• Cover tightly, reduce heat to low, and simmer 15 minutes.

SAUERBRATEN MEATBALLS

Steps:

• Preheat oven to 400 degrees F.
• Mix together beef, 1/3 cup gingersnaps, onion, water, salt, and pepper in a mixing bowl.
• Shape mixture into 24 meatballs.
• Place on rack on baking pan and bake, uncovered, for 20-25 minutes, or until cooked through.
• Cook noodles and drain.
• Mix sauce ingredients except raisins in a medium saucepan and cook over medium heat, stirring constantly, until mixture thickens and comes to a boil.
• Stir in raisins and meatballs; heat through.
• Serve over cooked noodles.

GINGER MEATBALLS

Steps:

• In a large bowl, combine the egg, cookie crumbs and salt. Crumble beef over mixture and mix well. Shape into 1-in. balls. , Place on greased racks in shallow baking pans. Bake, uncovered, at 350° for 15-20 minutes or until no longer pink; drain., In a large skillet, combine the ketchup, brown sugar, mustard and ginger. Add meatballs. Simmer, uncovered, for 15-20 minutes or until heated through, gently stirring several times.

GINGERSNAP SWEDISH MEATBALLS

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

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.