Gingersnap Swedish Meatballs
- Ready In:
- 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
- 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.
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In the eighties I made this for husband and son we all loved them but somewhere along the way I lost the recipe got this from a yellow and green plastic recipe box I collected the recipes for a long time anyway glad to find it again thank you. can't wait to make it for my girls who never had it also my son
Outstanding flavor! I think these should be called German Meatballs due to the gingersnap taste. I had a hard time keeping the meatballs round they came out on the flat side like little hambuger patties. Next time I plan to use less milk to keep from being so soft. I got 30 meatballs giving each serving 5 good size meatballs. I doubled the sauce ingredient like a another reviewer suggested. Served these tasty meatball over recipe #400. Thanks, for posting Shirley.
Easy and very flavorful. I browned the meatballs in the oven as suggested. I subbed turkey for the pork as it's what I had on hand, which worked fine; it just meant that I needed a little more butter to make the sauce. Next time I think I'd double the sauce ingredients as there doesn't seem to be much sauce to go on the pasta. I'd also like to try this with homemade gingersnaps as the storebought ones seemed a little too sweet for this. But we liked this anyway and I'll definitely make it again. Thanks for posting.