Easy Weeknight Sauerbraten Meatballs Recipe

Ingredients

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

Instructions

1. Preheat your oven to 350 degrees F (175 degrees C). Prepare a baking sheet with aluminum foil and a baking rack; spray the rack with cooking spray.
2. In a medium bowl, combine the ground beef, onion, ⅓ cup gingersnap crumbs, water, salt, and black pepper. Use a tablespoon-sized cookie scoop to form 24 meatballs; arrange them on the prepared baking rack.
3. Bake in the preheated oven for 18 to 20 minutes, or until an instant-read thermometer inserted into the center of a meatball reaches 160 degrees F (71 degrees C).
4. While the meatballs bake, whisk together the beef broth, ½ cup plus 2 tablespoons gingersnap crumbs, vinegar, and sugar in a medium saucepan. Cook over medium heat, stirring occasionally, until the gravy thickens, about 5 to 10 minutes. For a thicker gravy, add more gingersnap crumbs; for a thinner consistency, add a little water.
5. Gently stir the cooked meatballs and raisins into the gravy. Cover and simmer for about 10 minutes to allow the flavors to meld.

Nutrition

• Calories: 418 kcal
• Fat Content: 20 g
• Fiber Content: 1 g
• Sugar Content: 19 g
• Sodium Content: 851 mg
• Protein Content: 26 g
• Cholesterol Content: 78 mg
• Carbohydrate Content: 32 g
• Saturated Fat Content: 7 g
• Unsaturated Fat Content: 0 g