German Meatballs with Gingersnap Gravy Recipe

Cooking Directions

• STEP 1.In a large bowl, combine ground beef, breadcrumbs, onions, egg, salt, pepper, and nutmeg. Mix well.
• STEP 2.Shape the mixture into small meatballs, about 1 inch in diameter.
• STEP 3.Heat oil in a large skillet over medium heat. Add the meatballs and cook until browned on all sides, about 5 minutes.
• STEP 4.Remove the meatballs from the skillet and set aside.
• STEP 5.In the same skillet, melt butter. Add flour and cook for 1 minute, stirring constantly.
• STEP 6.Gradually whisk in beef broth and bring to a simmer. Crumble gingersnap cookies into the gravy and stir until melted.
• STEP 7.Return the meatballs to the skillet and simmer for 15-20 minutes, until cooked through.
• STEP 8.Stir in sour cream and cook for an additional 2 minutes.
• STEP 9.Serve the meatballs with the gingersnap gravy over noodles or mashed potatoes.

Cooking Tips

• For extra flavor, you can add a splash of Worcestershire sauce to the meatball mixture.
• If the gravy is too thick, you can thin it out with a little extra beef broth.
• Gingersnap cookies give the gravy a unique and delicious flavor, but if you don't have any on hand, you can substitute with ginger powder.

Storage and Serving

• Leftover meatballs and gravy can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat, gently warm the meatballs and gravy in a skillet over low heat, stirring occasionally.
• Serve the meatballs with noodles or mashed potatoes for a complete meal.