Bavarian Meatballs
TOTAL TIME: Prep: 15 min. Bake: 25 min.
YIELD: 2 servings.
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
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
-
1.
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.
-
2.
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.
-
3.
Pour over meatballs. Cover and bake 25 minutes or until meat is no longer pink.
Nutrition Facts
3 each: 364 calories, 17g fat (7g saturated fat), 82mg cholesterol, 1225mg sodium, 24g carbohydrate (11g sugars, 2g fiber), 26g protein.
© 2024 RDA Enthusiast Brands, LLC