Domestic Goddess's Note:
This is a German-Style meatball recipe, which is cooked in a gingersnap gravy with mushrooms. Cooking time is about 45 minutes. Serve with mashed potatoes.
My Private Note
Units: US | Metric
- 6 tablespoons chopped onions
- 3 teaspoons butter
- 3 slices bread, torn into small pieces
- 3 tablespoons milk
- 1 1/2 teaspoons prepared yellow mustard
- 1 teaspoon salt
- 3 -5 dashes black pepper
- 1 1/2 lbs lean ground beef
- 1 (8 ounce) can mushroom stems and pieces, undrained
- 6 store bought gingersnap cookies, crushed with a rolling pin
- 1/2 cup water
- 3 tablespoons packed brown sugar
- 1 1/2 teaspoons beef bouillon granules
- 1In a skillet, saute' onion in butter until tender.
- 2Transfer to a bowl; add the torn bread, milk, mustard, salt and pepper.
- 3Add beef and mix well.
- 4Shape into (about 29) 1-1/4 inch size meatballs.
- 5Place meatballs in a greased 2-1/2 quart rectangular baking dish.
- 6In a small saucepan, add the mushrooms, crushed gingersnaps, water, brown sugar and bouillon granules.
- 7Bring to a boil over medium heat, (stirring constantly) until sauce is slightly thickened.
- 8Pour sauce over meatballs.
- 9Cover, and bake 35 minutes in a 350 degree oven.
- 10Note: 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.
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Nutritional Facts for Bavarian Meatballs
Serving Size: 1 (327 g)
Servings Per Recipe: 5
- Amount Per Serving
- % Daily Value
- Calories 389.2
- Calories from Fat 159
- Total Fat 17.7 g
- Saturated Fat 7.5 g
- Cholesterol 95.7 mg
- Sodium 949.6 mg
- Total Carbohydrate 26.2 g
- Dietary Fiber 1.8 g
- Sugars 11.8 g
- Protein 30.1 g