German Meatballs Recipe

German Meatballs Recipe photo by Taste of Home

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This recipe was one of my mother's favorites, and now my family enjoys it as well. The beauty of this recipe is that the meatballs need not be browned. The gingersnaps are what gives the gravy its rich taste. I have, at times, substituted fresh ground turkey for the beef, and it works just as well.

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German Meatballs Recipe

Prep: 20 min. Cook: 25 min.

Yield: 4 Servings

20 25 45

Ingredients

1 pound lean ground beef (90% lean)
1 egg, beaten
3/4 cup soft bread crumbs
1-3/4 cups water, divided
1/4 cup chopped onion
1/2 teaspoon salt
Dash pepper
2 beef bouillon cubes
1/3 cup packed brown sugar
1/4 cup raisins
2-1/2 teaspoons lemon juice
1/2 cup coarsely ground gingersnaps
Cooked noodles

Directions

Combine beef, egg, crumbs, 1/4 cup water, onion, salt and pepper. Shape into 2-1/2-in. balls. Set aside.
In a large skillet, bring remaining water to a boil. Add bouillon, sugar, raisins, lemon juice and gingersnaps. Stir until thoroughly combined. Add meatballs to skillet. Simmer, uncovered, about 20 minutes or until meat is no longer pink. Stir occasionally. Serve with noodles. Yield: 4 servings.

Nutritional Facts 1 serving (1 cup) equals 387 calories, 12 g fat (4 g saturated fat), 109 mg cholesterol, 985 mg sodium, 44 g carbohydrate, 1 g fiber, 26 g protein.

Originally published as German Meatballs in Reminisce July/August 1991, p37