Sauerbraten Meatballs
Serves:
Ingredients:
1
lb
Ground Beef
1/3
c
Raisins; Optional
1/4
c
Vinegar
1
Bay Leaf
1/8
ts
Pepper
1/4
ts
Cloves; Ground
1
ts
Instant Beef Bouillon
1
tb
Brown Sugar
1
ts
Worcestershire Sauce
1/8
ts
Pepper
3/4
ts
Salt
1/4
c
Milk
1/3
c
Bread Crumbs; Dry
1/4
c
Onion; Chopped, 1 Sm.
1
Egg; Large
6
Gingersnaps; **
Method:
** Break the gingersnaps into small pieces.
Mix all the ingredients together.
Shape mixture by Tablespoonfuls into 1 1/2-inch balls.
(For ease in shaping the meatball, occasionally wet your hands with cold water.
) TO COOK IN A SKILLET: Heat 1 Tbls salad oil in a large skillet, cook the meatballs over medium heat until brown, about 20 minutes.
Drain off excess fat.
TO COOK IN THE OVEN: Place the meatballs in a lightly greased baking pan 13 X 9 X 2 or 15 1/2 X 9 1/2 X 1-inch; bake, uncovered, in a 400 degree F.
oven until light brown, about 20 minutes.
Drain off the excess fat.
Combine the cooked meatballs and the remaining ingredients in a large skillet.
Heat to boiling, stirring occasionally, then reduce the heat.
Cover and simmer about 20 minutes, stirring occasionally.
Remove the bay leaf and serve over mashed potatoes.