German Meatballs With Gingersnap Gravy Recipes

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil and place a baking rack on top. Spray the rack with cooking spray.
• Combine ground beef, onion, gingersnap crumbs, water, salt, and pepper in a medium bowl. Shape into 24 meatballs using a tablespoon-sized cookie scoop. Place the meatballs on the prepared baking rack.
• Bake in the preheated oven until a meat thermometer inserted into the center of a meatball reads 160 degrees F (71 degrees C), 18 to 20 minutes.
• While the meatballs are baking, whisk beef broth, 1/2 cup plus 2 tablespoons gingersnap crumbs, vinegar, and sugar together in a medium saucepan. Cook over medium heat, stirring occasionally, until gravy thickens, 5 to 10 minutes. Add more gingersnap crumbs for a thicker gravy, or some water for a thinner consistency.
• Stir cooked meatballs and raisins into the gravy. Cover and simmer until flavors combine, about 10 minutes.

Steps:

• In a large bowl, combine the egg, 1/2 cup milk, Worcestershire sauce, shredded potatoes, onion, salt, nutmeg, ginger, allspice and pepper. Crumble beef over mixture and mix well. Shape into 48 balls. , In a large skillet over medium heat, cook meatballs in butter in batches until no longer pink; remove and keep warm., Stir flour into drippings until blended; gradually add the remaining milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Return meatballs to the pan; heat through. Serve with mashed potatoes if desired.

Steps:

• In a bowl, combine first 10 ingredients; shape into 18 meatballs, 2 in. each. Heat the oil in a skillet; brown the meatballs. Remove meatballs and drain fat. Spoon sauerkraut into skillet; top with meatballs. Cover and simmer for 15-20 minutes or until meatballs are cooked through, adding water if necessary. Sprinkle with parsley. Freeze option: Freeze cooled meatball mixture in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, stirring gently.

Steps:

• 1. saute onions til soft and starting to brown, I use my 10 inch cast iron frying pan.
• 2. add all ingredients to mixing bowl except bread crumbs, flour and broth, mix thoroughly. add enough bread crumbs to form soft patties.
• 3. form into eight patties and add them to the pan you saute your onions in. brown on all sides
• 4. When patties are browned on all sides, add beef broth to about half way up the patties in the pan, I used 2 cups. lower heat to a simmer and cook covered for an hour, turning occasionally
• 5. When finished cooking, remove patties from pan, whisk in flour to make gravy. add patties back to the pan with the gravy and serve over noodles, rice, potatoes, your choice

Steps:

• Combine beef stew meat, onion, beef broth, vinegar, and bay leaves in a slow cooker.
• Cook on Low for 7 to 9 hours.
• Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until tender yet firm to the bite, 4 to 5 minutes. Drain.
• Remove bay leaves from beef mixture; stir in crushed gingersnaps and brown sugar. Cook beef mixture on Low until thickened, about 15 minutes. Serve sauerbraten over egg noodles and garnish with parsley.

Steps:

• Mix the veal, pork, beef, egg, 1 teaspoons salt, pepper and onion together thoroughly.
• Shape mixture into 1 1/2 inch balls.
• To boiling water, add onion soup mix, bay leaf and 1/2 tsp salt - stir until mixed.
• Drop meatballs into boiling water; cover pan, reduce heat and simmer for 1/2 hour.
• Combine flour and cold water to make a thickening agent.
• Add to simmering meat stock and bring back to a boil.
• Boil one minute uncovered or until gravy is slightly thickened. (If you would like a little more gravy, add a bit more water and thickening agent).
• Serve over noodles, rice or mashed potatoes.

Steps:

• Combine beef, breadcrumbs, water, onions, egg, 1 1/2 teaspoon of the salt, and pepper in a large bowl; mix lightly.
• Shape into 24 meatballs. Place on a jelly-roll pan. Bake in a hot oven (400°) for 15 minutes, or until browned.
• Meanwhile, heat butter in a medium-size saucepan. Add flour; cook until bubbly.
• Remove from heat; gradually stir in milk until smooth.
• Return to heat; cook until thickened, stirring constantly.
• Stir in dill and the remaining 1/2 teaspoon salt.
• Spoon over meatballs.
• Serve with hot buttered noodles, if you wish.

Steps:

• Combine the first five ingredients.
• Shape into meatballs any size you choose.
• Brown the meatballs in a little vegetable oil.
• Transfer to a baking dish.
• Combine the rest of the ingredients for the sauce.
• Bring to a boil in a sauce pan.
• Pour the sauce over the meatballs and bake@ 350 for 40-45 minutes.

Steps:

• In a skillet, saute' onion in butter until tender.
• Transfer to a bowl; add the torn bread, milk, mustard, salt and pepper.
• Add beef and mix well.
• Shape into (about 29) 1-1/4 inch size meatballs.
• Place meatballs in a greased 2-1/2 quart rectangular baking dish.
• In a small saucepan, add the mushrooms, crushed gingersnaps, water, brown sugar and bouillon granules.
• Bring to a boil over medium heat, (stirring constantly) until sauce is slightly thickened.
• Pour sauce over meatballs.
• Cover, and bake 35 minutes in a 350 degree oven.
• Note: I used Stauffer's Original Recipe Ginger Snaps, but you can also use the Rippin Good Brand. Each cookie is about 2-1/4 inch in size.