Bavarian Meatballs

Name: Bavarian Meatballs
Ingredients: 6 tablespoons chopped onions; 3 teaspoons butter; 3 slices bread, torn into small pieces; 3 tablespoons milk; 1 1/2 teaspoons prepared yellow mustard; 1 teaspoon salt; 3 -5 dashes black pepper; 1 1/2 lbs lean ground beef; 1 (8 ounce) can mushroom stems and pieces, undrained; 6 store bought gingersnap cookies, crushed with a rolling pin; 1/2 cup water; 3 tablespoons packed brown sugar; 1 1/2 teaspoons beef bouillon granules

13 ingredients

10 steps

Ingredients

6 tablespoons chopped onions
3 teaspoons butter
3 slices bread, torn into small pieces
3 tablespoons milk
1 1/2 teaspoons prepared yellow mustard
1 teaspoon salt
3 -5 dashes black pepper
1 1/2 lbs lean ground beef
1 (8 ounce) can mushroom stems and pieces, undrained
6 store bought gingersnap cookies, crushed with a rolling pin
1/2 cup water
3 tablespoons packed brown sugar
1 1/2 teaspoons beef bouillon granules

Directions

1

In a skillet, saute' onion in butter until tender.
2

Transfer to a bowl; add the torn bread, milk, mustard, salt and pepper.
3

Add beef and mix well.
4

Shape into (about 29) 1-1/4 inch size meatballs.
5

Place meatballs in a greased 2-1/2 quart rectangular baking dish.
6

In a small saucepan, add the mushrooms, crushed gingersnaps, water, brown sugar and bouillon granules.
7

Bring to a boil over medium heat, (stirring constantly) until sauce is slightly thickened.
8

Pour sauce over meatballs.
9

Cover, and bake 35 minutes in a 350 degree oven.
10

Note: I used Stauffer's Original Recipe Ginger Snaps, but you can also use the Rippin Good Brand. Each cookie is about 2-1/4 inch in size.