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.
- 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
- 1 pound lean ground beef (90% lean)
- 2 beef bouillon cubes
- 1/3 cup packed brown sugar
- 1/4 cup raisins
- 2-1/2 teaspoons lemon juice
- 1/2 cup coarsely crushed gingersnaps (about 10 cookies)
- Cooked noodles
- Combine the egg, bread crumbs, 1/4 cup water, onion, salt and pepper; crumble beef over mixture and mix well. Shape into 2-1/2-in. balls.
- In a large skillet, bring remaining water to a boil. Add bouillon, brown sugar, raisins, lemon juice and gingersnaps. Stir until thoroughly combined. Add meatballs to skillet. Simmer, uncovered, for 20 minutes or until meat is no longer pink. Stir occasionally. Serve with noodles. Yield: 4 servings.
Originally published as German Meatballs in Reminisce July/August 1991, p37
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