Gingersnap Swedish Meatballs

Recipe by Shirl
READY IN: 3hrs




  • Crush gingersnaps, approximately 20, 2 inch cookies, to make 1 1/4 cups.
  • In large bowl, combine crushed gingersnaps with milk and egg.
  • Add ground beef, pork, onion, salt, pepper and allspice. Mix well to combine.
  • Refrigerate, covered for one hour.
  • With moistened hands, shape mixture into meatballs, 1 1/2 inches in diameter.
  • Preheat oven to 325.
  • 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).
  • 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.
  • Add drippings back to skillet heat and add flour stirring to make a smooth mixture.
  • Gradually stir in beef broth and bring mixture to boil, stirring constantly.
  • Add garlic, thyme and bay leaf, salt and pepper to taste simmer for 5 minutes for flavors to mingle.
  • Pour over meatballs and bake covered one hour.
  • Garnish with parsley and serve with noodles.