Description
Our traditional holiday meal is sauerbraten and gravy, butter-sauteed homemade egg noodles, potato balls, sweet and sour red cabbage, and freshly cooked apples. A lot of work, but worth it once a year! This is a quick recipe to enjoy the sauerbraten flavor without waiting 5 days for a beef roast to marinate. And you’ll have plenty of gravy to spoon over your buttered egg noodles and potatoes.
Ingredients
- cooking spray
- 1 pound lean ground beef
- ½ cup minced onion
- ⅓ cup gingersnap cookie crumbs
- ¼ cup water
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 2 cups beef broth
- ½ cup gingersnap cookie crumbs
- 2 tablespoons gingersnap cookie crumbs, or more as needed
- ½ cup apple cider vinegar
- 1 tablespoon white sugar, or more to taste
- 3 tablespoons raisins
Instructions
- 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.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Servings: 4