Gingersnap Meatballs Recipe
Ingredients
| Lean ground beef | 1 Pound | |
| Breadcrumbs | 3 Cup (48 tbs) | |
| Onion | 1 Medium | |
| Salt | 2 Teaspoon | |
| Black pepper | 1⁄4 Teaspoon | |
| Lemon juice | 6 Tablespoon | |
| Water | 2 Tablespoon | |
| Margarine/Shortening | 4 Tablespoon | |
| Beef broth | 2 1⁄2 Cup (40 tbs) | |
| Brown sugar | 1⁄2 Cup (8 tbs) | |
| Gingersnap crumbs | 3⁄4 Cup (12 tbs) |
Nutrition Facts
Serving size
Calories 361 Calories from Fat 133
% Daily Value*
Total Fat 16 g24.5%
Saturated Fat 4.2 g21.1%
Trans Fat 0.6 g
Cholesterol 43.3 mg14.4%
Sodium 1265.4 mg52.7%
Total Carbohydrates 36 g12.1%
Dietary Fiber 1.4 g5.7%
Sugars 21 g
Protein 19 g37.7%
Vitamin A 7.5% Vitamin C 15.8%
Calcium 6.1% Iron 18.7%
*Based on a 2000 Calorie diet
Directions
Mix well, form into 1-inch balls.
Heat shortening in medium skillet, brown the meatballs.
Remove balls from pan.
Add beef broth and 3 tablespoons lemon juice to pan drippings.
Bring to a boil, then add brown sugar and gingersnap crumbs.
Add meatballs to this sauce and cook, covered, for 10 minutes.
Stir once, allow to simmer uncovered 5 more minutes.
This goes well with noodles.
Chef
