Heating them slowly in a saucepan will thoroughly heat the meatballs through, while allowing you to see if the sauce needs any additional water as it heats up. Add the parsley, sweet paprika powder, the lightly beaten egg, salt, and pepper. Squeeze the soaked bread and add it to the mixture. Mix the ground meat with the chopped onions and the garlic. Mix: Chop the onions very finely and grate the garlic. To reheat leftovers, it's best to heat the meatballs and sauce over low-medium heat in a saucepan rather than using a microwave. Soak the white bread for a couple of minutes in cold water. If desired, for more flavor and texture, you can add 1/2 cup of raisins to the sauce as well.Īs with most other meatball recipes, these meatballs are not only perfect served as cockail meatballs served with toothpicks (cocktail meatballs are also often referred to as appetizer meatballs), they taste great served over pasta or rice as a main dish! The sauce thickens very nicely, though if it gets a little too thick for pouring, can be thinned out simply by stirring in a little water. Any brand of gingersnap cookies will work well with this recipe, so feel free to choose your favorite brand if you have one. Heat through in a saucepan, stirring occasionally add a little broth or water if necessary.Meatball recipe is gingersnaps, which not only adds unique flavor to the sauce, it makes this meatball recipe a perfect candidate when holiday season comes around and you're tossing around Christmas party ideas! The easy sauce for these meatballs is created on the stovetop in just minutes, and is made with a combination of water, ketchup, apple cider vinegar, brown sugar and seasonings, while some crushed gingersnaps add uniquely delicious flavor as well as act as a thickening agent. Step 4: Place on rack on baking pan and bake, uncovered, for 20-25 minutes, or until cooked through. To use, partially thaw in refrigerator overnight. Step 2: Mix together beef, 1/3 cup gingersnaps, onion, water, salt, and pepper in a mixing bowl. It is regarded as a national dish of Germany, and is frequently served in German-style. If desired, top with parsley and pepper.,įreeze option: Freeze cooled sauerbraten in freezer containers. Sauerbraten is a traditional German roast of heavily marinated meat. Stir in gingersnaps cook and stir until thickened, about 3 minutes. Select saute setting and adjust for medium heat bring liquid to a boil. Adjust to pressure-cook on high for 10 minutes. Lock the lid and close pressure-release valve. Add beef and spice bag let stand at room temperature for 30 minutes., Transfer all to a 6-qt. Stir until well mixed then add onions, carrots, garlic, and meatballs. In a large bowl, combine the water, vinegar, sugar, salt and ginger. Combine soup, water, sugar, vinegar, and Worcestershire sauce in the crockpot or slow cooker insert. Place cloves, peppercorns and bay leaf on a double thickness of cheesecloth bring up corners of cloth and tie with kitchen string to form a bag.James Schend, Deputy Editor, Taste of Home Using an electric pressure cooker, I think I've captured that same distinctive flavor in less than two hours. Bake in the preheated oven until a meat thermometer inserted into the center of a meatball reads 160 degrees F (71 degrees C), 18 to 20 minutes. Place the meatballs on the prepared baking rack. Shape into 24 meatballs using a tablespoon-sized cookie scoop. One of my all-time favorite German dishes is sauerbraten, but I don't love that it normally takes five to 10 days to make. Combine ground beef, onion, gingersnap crumbs, water, salt, and pepper in a medium bowl.
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