BAVARIAN MEATBALLS

Bavarian Meatballs image

Provided by Cindi M Bauer

Categories Meat

Time 45m

Yield 29 meatballs, 5 serving(s)

Number Of Ingredients 13

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6 tablespoons chopped onions
3 teaspoons butter
3 slices bread, torn into small pieces
3 tablespoons milk
1 1/2 teaspoons prepared yellow mustard
1 teaspoon salt
3 -5 dashes black pepper
1 1/2 lbs lean ground beef
1 (8 ounce) can mushroom stems and pieces, undrained
6 store bought gingersnap cookies, crushed with a rolling pin
1/2 cup water
3 tablespoons packed brown sugar
1 1/2 teaspoons beef bouillon granules

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.