Ingredients Jump to Instructions ↓

  1. 1 lb Ground Beef

  2. 1/3c Raisins; Optional

  3. 1/4c Vinegar

  4. 1 Bay Leaf

  5. 1/4ts Cloves; Ground

  6. 1 ts Instant Beef Bouillon

  7. 1 tb Brown Sugar

  8. 1 ts Worcestershire Sauce

  9. 1/8ts Pepper

  10. 3/4ts Salt

  11. 1/4c Milk

  12. 1/3c Bread Crumbs; Dry

  13. 1/4c Onion; Chopped,

  14. 1 Sm. 1 Egg; Large

  15. 6 Gingersnaps; **

Instructions Jump to Ingredients ↑

  1. + Directions : ** Break the gingersnaps into small pieces. Mix all the ingredients together. Shape mixture by Tablespoonfuls into 1 1/2-inch balls. (For ease in shaping the meatball, occasionally wet your hands with cold water. ) TO COOK IN A SKILLET: Heat 1 Tbls salad oil in a large skillet, cook the meatballs over medium heat until brown, about 20 minutes. Drain off excess fat. TO COOK IN THE OVEN: Place the meatballs in a lightly greased baking pan 13 X 9 X 2 or 15 1/2 X 9 1/2 X 1-inch; bake, uncovered, in a 400 degree F. oven until light brown, about 20 minutes. Drain off the excess fat. Combine the cooked meatballs and the remaining ingredients in a large skillet. Heat to boiling, stirring occasionally, then reduce the heat. Cover and simmer about 20 minutes, stirring occasionally. Remove the bay leaf and serve over mashed potatoes.


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