GERMAN MEATBALLS WITH GINGERSNAP GRAVY

German Meatballs with Gingersnap Gravy image

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

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Ingredients

1 large egg, beaten
3/4 cup soft bread crumbs
1-3/4 cups water, divided
1/4 cup chopped onion
1/2 teaspoon salt
Dash pepper
1 pound lean ground beef (90% lean)
2 beef bouillon cubes
1/3 cup packed brown sugar
1/4 cup raisins
2-1/2 teaspoons lemon juice
1/2 cup coarsely crushed gingersnaps (about 10 cookies)
Cooked noodles

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.