Gingersnap Meatballs

I’m BACK! Ready to cook and had to share this recipe with you. Jane Warren, one of my mom’s friends who allows me to stay at her house while I am in Corpus, served these one night and I must say they are delicious. She had given me the recipe years back and I had never tried them. They are now going to  be served during the Thanksgiving holidays while the kids are here. They are simple and delicious. You can actually freeze them, as Jane did and she just pulled them out of the freezer and covered them with foil (still frozen) and baked them. The last 15 min of baking, she removed the foil so they could brown. I think it made them even more moist cooking them that way. The gingersnaps just give them a very deep, almost a sweet and sour flavor. Everyone there just went crazy over them.

 

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
salt and pepper
parsley
Directions:

Crush gingersnaps, approximately 20, 2 inch cookies, to make 1 1/4 cups.
In large bowl, combine crushed gingersnaps with milk and egg.
Add ground beef, pork, onion, salt, pepper and allspice. Mix well to combine.
Refrigerate, covered for one hour.
With moistened hands, shape mixture into meatballs, 1 1/2 inches in diameter.

Preheat oven to 325.
Place meatballs on a cookie sheet with sides and bake about 25 min or until meatballs are brown.

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.

Add drippings back to skillet heat and add flour stirring to make a smooth mixture.
Gradually stir in beef broth and bring mixture to boil, stirring constantly.

Add garlic, thyme and bay leaf, salt and pepper to taste simmer for 5 minutes for flavors to mingle.
Pour over meatballs and bake covered one hour.
Garnish with parsley and serve with noodles.

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