Total Time
Prep 10 mins
Cook 15 mins

My mom's recipe. These make dandy appetizers, or you can serve over hot cooked noodles.

Ingredients Nutrition


  1. Mix beef, crushed gingersnaps, onion, salt, pepper, and evaporated milk in a large mixing bowl. (This may seem wet, but it will firm up with kneading).
  2. Spray a large non-stick skillet; shape meat mixture into meatballs and brown evenly.
  3. Mix remaining ingredients.
  4. When meatballs are browned, add liquid mixture. bring to a boil.
  5. Cover tightly, reduce heat to low, and simmer 15 minutes.
Most Helpful

This is one of my favorite meatball recipes. I change a few things: add breadcrumbs to the meatballs, double the sauce, and delete the raisins. I serve this with mashed potatotes .. they cut a little of the intenseness of the sauce.

Payen October 08, 2009

Awesome appetizer, great when kept warm in a crockpot.

IAteMyGluestick June 23, 2006

These have a wonderful taste and a great shortcut from making the regular Sauerbraten. I omittted the salt and raisine, personal reasons, and I baked them instead of frying. The mixture was very loose and I didn't think they would fry good. Served them over egg noodles. For the holidaies I will make them as an appetizer.

Andrea in NH November 16, 2005