December 27, 2002, Newsletter Issue #122: German Meatballs

Tip of the Week

This popular recipe is for Bavarian meatballs:
You will need: 2 tablespoons chopped onion, 1 teaspoon butter or margarine, 3/4 cup soft bread crumbs,1 tablespoon milk, 1/2 teaspoon prepared mustard, 1/2 teaspoon salt, 1 dash pepper, 1/2 pound ground beef, 1 (4 ounce) can mushroom stems and pieces,undrained, 2 gingersnaps, coarsely crushed, 2 tablespoons water, 1 tablespoon brown sugar, 1/2 teaspoon beef bouillon granules.
Preparation method: In a skillet, saute onion in butter until tender. Transfer to a bowl; add bread crumbs, milk, mustard, salt and pepper. Add beef and mix well. Shape into six meatballs; place in a greased 1 quart baking dish. In a small saucepan, combine mushrooms, gingersnap crumbs,water, brown sugar and bouillon. Cook and stir over Low heat for 2 or 3 minutes or until thickened. Pour over meatballs. Cover and bake at 350 F. for 25 minutes, or until the meat is no longer pink. Yield : 2 servings.

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