Sauerbraten Meatballs Recipe

Name: Sauerbraten Meatballs
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 2 servings
Ingredients: 1/2 lb extra-lean (at least 90%) ground beef; 2 tablespoons finely crushed gingersnap cookies; 2 tablespoons red wine vinegar; 1/8 teaspoon salt; 1/8 teaspoon pepper; 1 small onion, finely chopped (1/4 cup); 1 egg white; 2 1/2 cups uncooked egg noodles (4 oz); 1/4 cup finely crushed gingersnap cookies; 2 tablespoons raisins; 1 tablespoon packed brown sugar; 3/4 cup reduced-sodium beef broth; 1 tablespoon red wine vinegar

Ingredients

1/2 lb extra-lean (at least 90%) ground beef
2 tablespoons finely crushed gingersnap cookies
2 tablespoons red wine vinegar
1/8 teaspoon salt
1/8 teaspoon pepper
1 small onion, finely chopped (1/4 cup)
1 egg white
2 1/2 cups uncooked egg noodles (4 oz)
1/4 cup finely crushed gingersnap cookies
2 tablespoons raisins
1 tablespoon packed brown sugar
3/4 cup reduced-sodium beef broth
1 tablespoon red wine vinegar

PREP TIME 30m	COOK TIME 25m	TOTAL TIME 55m
YIELD 2 servings

Instructions

Heat oven to 400°F.
In small bowl, mix all meatball ingredients.
Shape mixture into 10 (1 1/2-inch) meatballs.
Place in ungreased 13x9-inch pan.
Bake 20 to 25 minutes or until thoroughly cooked and no longer pink in center; drain.
Meanwhile, cook and drain noodles as directed on package, omitting salt.
In 2-quart saucepan, heat all sauce ingredients to boiling, stirring occasionally; reduce heat to medium.
Cook 5 minutes, stirring occasionally, until thickened.
Stir drained meatballs into sauce.
Serve over noodles.