| You're currently viewing Jacksterville® as a guest. This means you are limited to certain areas of the board and there are some features you can't use. If you join our community, you'll be able to access member-only sections, and use many member-only features such as customizing your profile, sending personal messages, and voting in polls. Registration is simple, fast, and completely free. WHEN YOU SIGN-UP, MAKE SURE YOU RESPOND TO THE EMAIL, OR YOUR ACCOUNT WILL NOT BE VALIDATED!!! [ Click HERE to join our community!] Member Log-In: |
| Sauerbraten Meatballs | |
|---|---|
| Tweet Topic Started: May 20 2011, 08:39 AM (180 Views) | |
| Lisa | May 20 2011, 08:39 AM Post #1 |
|
*meatballs doesn't need to be browned first. The gingersnaps are what gives the gravy the rich taste. Serve over egg noodles. Sauerbraten Meatballs 1 lb. ground beef 1 egg, beaten 3/4 soft bread crumbs 1-3/4 cups water, divided 1/4 chopped onion 1/2 tsp. salt dash pepper 2 beef bouillion cubes 1/3 cup brown sugar 1/4 cup raisins 2-1/2 tsps. lemon juice 1/2 cup coarsely ground gingersnaps Combine beef, egg, crumbs, 1/4 cup water, onion, s&p, and shape into 1-1/2-inch balls. Set aside. In large skillet, bring remaining water to a boil. Add bouillion, sugar, raisins and lemon juice and gingersnaps. Stir until thoroughly combined. Add meatballs to skillet and simmer uncovered for about 20 minutes, or until meat is no longer pink. Stir occasionally. Serve over egg noodles. Edited by Lisa, May 20 2011, 12:25 PM.
|
![]() |
|
| 1 user reading this topic (1 Guest and 0 Anonymous) | |
| « Previous Topic · Recipes To Try · Next Topic » |







8:44 PM Jul 10