Gingersnap Swedish Meatballs

There are alot of swedish meatball recipes but none of them are made with gingersnaps. These are from a garage sale recipe box that my mother picked up. I have not tried yet but am posting here to save so I can try. Hope if you try them you enjoy them. Shirley

• Ready In: 3 hrs
• Serves: 6

Ingredients

• 1 1⁄4 cups  gingersnaps, crushed
• 1⁄2 cup milk
• 1  egg, slightly beaten
• 1  lb lean ground beef
• 1⁄2 lb  ground lean pork
• 1⁄4 cup onion, finely chopped
• 1  teaspoon salt
• 1⁄2 teaspoon pepper
• 1⁄4 teaspoon allspice
• 1⁄4 cup butter
• 1⁄4 cup flour
• 1 1⁄2 cups beef broth
• 1  teaspoon garlic, crushed
• 1  teaspoon thyme
• 1  bay leaf
•  salt and pepper
•  parsley

Directions

1. Crush gingersnaps, approximately 20, 2 inch cookies, to make 1 1/4 cups.
2. In large bowl, combine crushed gingersnaps with milk and egg.
3. Add ground beef, pork, onion, salt, pepper and allspice. Mix well to combine.
4. Refrigerate, covered for one hour.
5. With moistened hands, shape mixture into meatballs, 1 1/2 inches in diameter.
6. Preheat oven to 325.
7. In hot butter in large skillet saute meatballs, just enough at one time to cover bottom of skillet, until browned all over. (I have elimanated this step to bake in hot oven until browned).
8. Remove to a 2 quart greased (pam) oven proof casserole dish as they brown. Pour off drippings to measure 1/4 cup, adding more butter if necessary.
9. Add drippings back to skillet heat and add flour stirring to make a smooth mixture.
10. Gradually stir in beef broth and bring mixture to boil, stirring constantly.
11. Add garlic, thyme and bay leaf, salt and pepper to taste simmer for 5 minutes for flavors to mingle.
12. Pour over meatballs and bake covered one hour.
13. Garnish with parsley and serve with noodles.