WEEKNIGHT SAUERBRATEN MEATBALLS RECIPE

Weeknight Sauerbraten Meatballs Recipe image

Provided by @MakeItYours

Number Of Ingredients 15

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cooking spray
Meatballs:
1 pound lean ground beef
1/2 cup minced onion
1/3 cup gingersnap cookie crumbs
1/4 cup water
1/2 teaspoon salt
1/4 teaspoon ground black pepper
Gravy:
2 cups beef broth
1/2 cup gingersnap cookie crumbs
2 tablespoons gingersnap cookie crumbs, or more as needed
1/2 cup apple cider vinegar
1 tablespoon white sugar, or more to taste
3 tablespoons raisins

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil and place a baking rack on top. Spray the rack with cooking spray. Combine ground beef, onion, gingersnap crumbs, water, salt, and pepper in a medium bowl. Shape into 24 meatballs using a tablespoon-sized cookie scoop. Place the meatballs on the prepared baking rack. Bake in the preheated oven until a meat thermometer inserted into the center of a meatball reads 160 degrees F (71 degrees C), 18 to 20 minutes. While the meatballs are baking, whisk beef broth, 1/2 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. Stir cooked meatballs and raisins into the gravy. Cover and simmer until flavors combine, about 10 minutes.