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Bavarian Meatballs

Bavarian Meatballs
GINGERSNAPS and mushrooms give these tender meatballs a special old-world flavor. The recipe was handed down from my husband's family several years ago. I love to cook and found that this was an easy recipe to double and share with friends. The meatballs can also be frozen for a convenient meal at a later time. -Gusty Crum, Dover, Ohio
2 ServingsPrep: 15 min. Bake: 25 min.

Ingredients

  • 2 tablespoons chopped onion
  • 1 teaspoon butter
  • 3/4 cup soft bread crumbs
  • 1 tablespoon milk
  • 1/2 teaspoon prepared mustard
  • 1/2 teaspoon salt
  • Dash pepper
  • 1/2 pound ground beef
  • 1 can (4 ounces) mushroom stems and pieces, undrained
  • 2 gingersnaps, coarsely crushed
  • 2 tablespoons water
  • 1 tablespoon brown sugar
  • 1/2 teaspoon beef bouillon granules

Directions

  • In a large skillet, saute onion in butter until tender. Transfer to a
  • large bowl; add bread crumbs, milk, mustard, salt and pepper.
  • Crumble beef over mixture and mix well. Shape into six meatballs;
  • place in a greased 1-qt. baking dish.
  • Preheat oven to 350°. In a small saucepan, combine mushrooms,
  • gingersnap crumbs, water, brown sugar and bouillon. Cook and stir
  • over low heat for 2-3 minutes or until thickened.
  • Pour over meatballs. Cover and bake 25 minutes or until meat is no
  • longer pink. Yield: 2 servings.
© Taste of Home 2013

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Bavarian Meatballs (continued)

Nutrition Facts: 1 serving (3 each) equals 364 calories, 17 g fat (7 g saturated fat), 82 mg cholesterol, 1,225 mg sodium, 24 g carbohydrate, 2 g fiber, 26 g protein.
© Taste of Home 2013