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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 2 |
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GINGERSNAPS and mushrooms give these tender meatballs a special old-world flavor. The recipe was handed down from my husband's family several years ago. I love to cook and found that this was an easy recipe to double and share with friends. The meatballs can also be frozen for a convenient meal at a later time. -Gusty Crum, Dover, Ohio Ingredients:
2 tablespoons chopped onion |
1 teaspoon butter |
3/4 cup soft bread crumbs |
1 tablespoon milk |
1/2 teaspoon prepared mustard |
1/2 teaspoon salt |
dash pepper |
1/2 pound ground beef |
1 can (4 ounces) mushroom stems and pieces, undrained |
2 gingersnaps, coarsely crushed |
2 tablespoons water |
1 tablespoon brown sugar |
1/2 teaspoon beef bouillon granules |
Directions:
1. In a large skillet, saute onion in butter until tender. Transfer to a large bowl; add bread crumbs, milk, mustard, salt and pepper. Crumble beef over mixture and mix well. Shape into six meatballs; place in a greased 1-qt. baking dish.
2. Preheat oven to 350°. In a small saucepan, combine mushrooms, gingersnap crumbs, water, brown sugar and bouillon. Cook and stir over low heat for 2-3 minutes or until thickened.
3. Pour over meatballs. Cover and bake 25 minutes or until meat is no longer pink. Yield: 2 servings.
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