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Weeknight Sauerbraten Meatballs
Weeknight Sauerbraten Meatballs
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Weeknight sauerbraten meatball feast - a holiday-inspired twist on a classic dish, simplified for everyday cooking.
Ingredients:
  • cooking spray
  • 0.5 cup minced onion
  • 0.33333334326744 cup gingersnap cookie crumbs
  • 0.25 teaspoon ground black pepper
  • 2 cups beef broth
  • 0.5 cup gingersnap cookie crumbs
  • 2 tablespoons gingersnap cookie crumbs, or more as needed
  • 0.5 cup apple cider vinegar
  • 1 tablespoon white sugar, or more to taste
  • 3 tablespoons raisins
Instructions:
  • Preheat the oven to 350°F (175°C). Place a baking rack on a lined baking sheet covered with aluminum foil, and give the rack a quick spray of cooking oil.
  • In a medium bowl, mix ground beef, onion, gingersnap crumbs, water, salt, and pepper. Use a tablespoon-sized cookie scoop to shape the mixture into 24 meatballs. Arrange them on a prepared baking rack.
  • Cook until a meat thermometer placed in the center of a meatball shows 160 degrees F (71 degrees C), about 18 to 20 minutes.
  • As the meatballs bake, combine beef broth, 1/2 cup plus 2 tablespoons gingersnap crumbs, vinegar, and sugar in a saucepan. Cook over medium heat until gravy thickens, 5 to 10 minutes. Adjust consistency by adding more gingersnap crumbs for thickness or water for a thinner gravy.
  • Mix the cooked meatballs and raisins into the flavorful gravy. Cover and let simmer for about 10 minutes to meld the delicious flavors.

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