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Gingersnap Swedish Meatballs

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Ingredients

Adjust Servings:
1 1/4 cups gingersnaps, crushed
1/2 cup milk
1 egg, slightly beaten
1 lb lean ground beef
1/2 lb ground lean pork
1/4 cup onion, finely chopped
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon allspice
1/4 cup butter
1/4 cup flour
1 1/2 cups beef broth
1 teaspoon garlic, crushed
1 teaspoon thyme
1 bay leaf

Nutritional information

548.7
Calories
267 g
Calories From Fat
29.7 g
Total Fat
12.8 g
Saturated Fat
135 mg
Cholesterol
987.5 mg
Sodium
42.4 g
Carbs
1.4 g
Dietary Fiber
9.8 g
Sugars
27.1 g
Protein
272g
Serving Size

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Gingersnap Swedish Meatballs

Features:
    Cuisine:

    In the eighties I made this for husband and son we all loved them but somewhere along the way I lost the recipe got this from a yellow and green plastic recipe box I collected the recipes for a long time anyway glad to find it again thank you. can't wait to make it for my girls who never had it also my son

    • 200 min
    • Serves 6
    • Easy

    Ingredients

    Directions

    Share

    Gingersnap Swedish Meatballs, There are alot of swedish meatball recipes but none of them are made with gingersnaps These are from a garage sale recipe box that my mother picked up I have not tried yet but am posting here to save so I can try Hope if you try them you enjoy them Shirley, In the eighties I made this for husband and son we all loved them but somewhere along the way I lost the recipe got this from a yellow and green plastic recipe box I collected the recipes for a long time anyway glad to find it again thank you can’t wait to make it for my girls who never had it also my son, We liked this I doubled the sauce ingredients, but otherwise I followed the recipe very closely This is very flavorful, but it was a little too sweet for us Thanks for posting


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    Steps

    1
    Done

    Crush Gingersnaps, Approximately 20, 2 Inch Cookies, to Make 1 1/4 Cups.

    2
    Done

    in Large Bowl, Combine Crushed Gingersnaps With Milk and Egg.

    3
    Done

    Add Ground Beef, Pork, Onion, Salt, Pepper and Allspice. Mix Well to Combine.

    4
    Done

    Refrigerate, Covered For One Hour.

    5
    Done

    With Moistened Hands, Shape Mixture Into Meatballs, 1 1/2 Inches in Diameter.

    6
    Done

    Preheat Oven to 325.

    7
    Done

    in Hot Butter in Large Skillet Saute Meatballs, Just Enough at One Time to Cover Bottom of Skillet, Until Browned All Over. (i Have Elimanated This Step to Bake in Hot Oven Until Browned).

    8
    Done

    Remove to a 2 Quart Greased (pam) Oven Proof Casserole Dish as They Brown. Pour Off Drippings to Measure 1/4 Cup, Adding More Butter If Necessary.

    9
    Done

    Add Drippings Back to Skillet Heat and Add Flour Stirring to Make a Smooth Mixture.

    10
    Done

    Gradually Stir in Beef Broth and Bring Mixture to Boil, Stirring Constantly.

    11
    Done

    Add Garlic, Thyme and Bay Leaf, Salt and Pepper to Taste Simmer For 5 Minutes For Flavors to Mingle.

    12
    Done

    Pour Over Meatballs and Bake Covered One Hour.

    13
    Done

    Garnish With Parsley and Serve With Noodles.

    Avatar Of Kiana Blackburn

    Kiana Blackburn

    Dessert diva specializing in sweet treats that are both elegant and delicious.

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