Weeknight Sauerbraten Meatballs
These weeknight sauerbraten meatballs with gingersnap cookie crumbs were inspired by a holiday feast and adapted for more convenient weeknight cooking.
Instructions
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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.'}
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2
{'id': 'step_1', 'step': 2, 'text': 'Combine ground beef, onion, โ 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.'}
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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.'}
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4
{'id': 'step_3', 'step': 4, 'text': 'Meanwhile, whisk beef broth, ยฝ 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.'}
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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)