German Meatballs with Gingersnap Gravy
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.
Reviews
I have this original recipe from the 1950s Better Homes and Gardens cookbook in the section "Hamburger fix-ups". The only difference is that my recipe calls for 2 1/2 tablespoons of lemon juice and it is suggested to serve over rice and the meatballs are one one inch. This has been a favorite of mine for those 65 years. Cooking time and everything is the same. I am making this for my daughter's birthday celebration and making spaetzel as well. The raisins are a must, and the ginger snap gravy is absolutely to die for. I've also had this for a quick and easy buffet dinner that everyone raved over.
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.
Excellent!!! Wonderful different tasting gravy!
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