Gingersnap Meatballs Recipes

GINGERSNAP SWEDISH MEATBALLS

Steps:

• 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.

GERMAN MEATBALLS WITH GINGERSNAP GRAVY

Steps:

• Combine the egg, bread crumbs, 1/4 cup water, onion, salt and pepper; crumble beef over mixture and mix well. Shape into 2-1/2-in. balls., In a large skillet, bring remaining water to a boil. Add bouillon, brown sugar, raisins, lemon juice and gingersnaps. Stir until thoroughly combined. Add meatballs to skillet. Simmer, uncovered, for 20 minutes or until meat is no longer pink. Stir occasionally. Serve with noodles.

INCREDIBLY CRISP GINGERSNAPS

Steps:

• Set racks in the upper and lower thirds of the oven and preheat to 350 degrees. Combine the flour, baking soda, salt, and spices in a bowl; stir well to mix. In the bowl of a standing electric mixer fitted with the paddle attachment, beat together on medium speed the butter and sugar for about 5 minutes until very light, fluffy and whitened. Add the egg and continue beating until smooth. Lower speed and beat in half the dry ingredients, then the molasses. Stop the mixer and scrape down bowl and beater. Beat in the remaining dry ingredients. Remove bowl from mixer and use a large rubber spatula to finish mixing the dough. Use a small ice cream scoop to scoop out 1-inch diameter pieces of dough. Roll into balls between the palms of your the hands, then roll in the sugar. Place the balls of dough on the prepared pans leaving about 3 inches all around each, to allow for spreading. Bake the cookies for about 15 to 20 minutes, or until they have spread, the surface has crackled, and they are firm to the touch. Slide the papers from the pans to racks. Store the cooled cookies between sheets of parchment or waxed paper in a tin or platic container witha tight-fitting cover.

GINGERSNAP MEATBALLS

Steps:

• Combine the first five ingredients.
• Shape into meatballs any size you choose.
• Brown the meatballs in a little vegetable oil.
• Transfer to a baking dish.
• Combine the rest of the ingredients for the sauce.
• Bring to a boil in a sauce pan.
• Pour the sauce over the meatballs and bake@ 350 for 40-45 minutes.

GINGER MEATBALLS

Steps:

• In a large bowl, combine the egg, cookie crumbs and salt. Crumble beef over mixture and mix well. Shape into 1-in. balls. , Place on greased racks in shallow baking pans. Bake, uncovered, at 350° for 15-20 minutes or until no longer pink; drain., In a large skillet, combine the ketchup, brown sugar, mustard and ginger. Add meatballs. Simmer, uncovered, for 15-20 minutes or until heated through, gently stirring several times.

WEEKNIGHT SAUERBRATEN MEATBALLS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil and place a baking rack on top. Spray the rack with cooking spray.
• Combine ground beef, onion, gingersnap crumbs, water, salt, and pepper in a medium bowl. Shape into 24 meatballs using a tablespoon-sized cookie scoop. Place the meatballs on the prepared baking rack.
• Bake in the preheated oven until a meat thermometer inserted into the center of a meatball reads 160 degrees F (71 degrees C), 18 to 20 minutes.
• While the meatballs are baking, 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.
• Stir cooked meatballs and raisins into the gravy. Cover and simmer until flavors combine, about 10 minutes.