Weeknight Sauerbraten Meatballs

These weeknight sauerbraten meatballs with gingersnap cookie crumbs were inspired by a holiday feast and adapted for more convenient weeknight cooking.

• Preparation Time: 20 mins
• Cooking Time: 30 mins
• Total Time: 50 mins
• Calories: 418 Calories

Ingredients

• 1 pound lean ground beef
• 3 tablespoons raisins
• 2 cups beef broth
• cooking spray
• 1 tablespoon white sugar, or more to taste
• 2 tablespoons gingersnap cookie crumbs, or more as needed
• 0.25 teaspoon ground black pepper
• 0.5 teaspoon salt
• 0.25 cup water
• 0.5 cup minced onion
• 0.5 cup apple cider vinegar
• 0.33333334326744 cup gingersnap cookie crumbs
• 0.5 cup gingersnap cookie crumbs

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil; place a baking rack on top. Coat rack with cooking spray.

Step 2

Combine ground beef, onion, 1/3 cup gingersnap crumbs, water, salt, and black pepper in a medium bowl. Shape into 24 meatballs using a tablespoon-sized cookie scoop; place onto the prepared baking rack.

Step 3

Bake in the preheated oven until an instant-read thermometer inserted into centers reads 160 degrees F (71 degrees C), 18 to 20 minutes.

Step 4

Meanwhile, whisk beef broth, 1/2 cup plus 2 tablespoons gingersnap crumbs, vinegar, and sugar together in a medium saucepan. Cook over medium heat, stirring occasionally, until gravy thickens, 5 to 10 minutes. Add more gingersnap crumbs for a thicker gravy, or some water for a thinner consistency.

Step 5

Stir cooked meatballs and raisins into gravy; cover and simmer until flavors combine, about 10 minutes.