Weeknight Sauerbraten Meatballs

👨‍🍳 Instructions

1. 1

   {'id': 'step_0', 'step': 1, 'text': 'Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil; place a baking rack on top. Coat rack with cooking spray.'}

2. 2

   {'id': 'step_1', 'step': 2, 'text': 'Combine ground beef, onion, ⅓ cup gingersnap crumbs, water, salt, and black pepper in a medium bowl. Shape into 24 meatballs using a tablespoon-sized cookie scoop; place onto the prepared baking rack.'}

3. 3

   {'id': 'step_2', 'step': 3, 'text': 'Bake in the preheated oven until an instant-read thermometer inserted into centers reads 160 degrees F (71 degrees C), 18 to 20 minutes.'}

4. 4

   {'id': 'step_3', 'step': 4, 'text': 'Meanwhile, whisk beef broth, ½ 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.'}

5. 5

   {'id': 'step_4', 'step': 5, 'text': 'Stir cooked meatballs and raisins into gravy; cover and simmer until flavors combine, about 10 minutes.'}

📊 Nutrition Facts

Per serving (4 servings total)