German Meatballs with Gingersnap Gravy Recipe

5 2 3
German Meatballs with Gingersnap Gravy Recipe
German Meatballs with Gingersnap Gravy Recipe photo by Taste of Home
Publisher Photo

German Meatballs with Gingersnap Gravy Recipe

Read Reviews
5 2 3
Publisher Photo
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.
MAKES:
4 servings
TOTAL TIME:
Prep: 20 min. Cook: 25 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 20 min. Cook: 25 min.

Ingredients

  • 1 pound lean ground beef
  • 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.
Originally published as German Meatballs in Reminisce July/August 1991, p37

Nutritional Facts

1 cup: 387 calories, 12g fat (4g saturated fat), 109mg cholesterol, 985mg sodium, 44g carbohydrate (31g sugars, 1g fiber), 26g protein.

  • 1 pound lean ground beef
  • 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
  1. 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.
Originally published as German Meatballs in Reminisce July/August 1991, p37

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forGerman Meatballs with Gingersnap Gravy

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
joycerm53 User ID: 703299 260086
Reviewed Jan. 22, 2017

"Very good! I did not have raisins so I omitted them. A quick dinner when you are hungry for "comfort food"! I served these meatballs with spaetzel."

MY REVIEW
dancingfool User ID: 7427237 71352
Reviewed Jun. 12, 2014

"Excellent!!! Wonderful different tasting gravy!"

Loading Image