SAUERBRATEN MEATBALLS

Sauerbraten Meatballs image

Cooking for two? This hearty main dish has authentic sauerbraten flavor with less time and work required than the traditional recipe...and no leftovers!

Provided by By Betty Crocker Kitchens

Categories Entree

Time 55m

Yield 2

Number Of Ingredients 13

Ingredients

1/2 lb extra-lean (at least 90%) ground beef
2 tablespoons finely crushed gingersnap cookies
2 tablespoons red wine vinegar
1/8 teaspoon salt
1/8 teaspoon pepper
1 small onion, finely chopped (1/4 cup)
1 egg white
2 1/2 cups uncooked egg noodles (4 oz)
1/4 cup finely crushed gingersnap cookies
2 tablespoons raisins
1 tablespoon packed brown sugar
3/4 cup reduced-sodium beef broth
1 tablespoon red wine vinegar

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.

Nutrition Facts : Calories 540, Carbohydrate 71 g, Cholesterol 115 mg, Fat 1/2, Fiber 3 g, Protein 33 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 440 mg, Sugar 25 g, TransFat 1 g

*** Explore more Sauerbraten Meatballs Recipes »

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