Making salmon that has already been frozen and other less-than-exciting seafood into seafood sausage is a fantastic, underappreciated approach to make something that appears to be much more remarkable. The texture is similar to a white hot dog, or boudin blanc if you like, and the flavor is exquisite. These can be browned and served immediately after boiling, but I prefer to prepare them in advance.
| Prep Time: | 20 mins |
| Cook Time: | 30 mins |
| Total Time: | 50 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- cooking spray
- 1 pound lean ground beef
- ½ cup minced onion
- ⅓ cup gingersnap cookie crumbs
- ¼ cup water
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 2 cups beef broth
- ½ cup gingersnap cookie crumbs
- 2 tablespoons gingersnap cookie crumbs, or more as needed
- ½ cup apple cider vinegar
- 1 tablespoon white sugar, or more to taste
- 3 tablespoons raisins
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil and place a baking rack on top. Spray the rack with cooking spray.
- Combine ground beef, onion, gingersnap crumbs, water, salt, and pepper in a medium bowl. Shape into 24 meatballs using a tablespoon-sized cookie scoop. Place the meatballs on the prepared baking rack.
- 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.
- While the meatballs are baking, whisk beef broth, 1/2 cup plus 2 tablespoons gingersnap crumbs, vinegar, and sugar together in a medium saucepan. Cook over medium heat, stirring occasionally, until gravy thickens, 5 to 10 minutes. Add more gingersnap crumbs for a thicker gravy, or some water for a thinner consistency.
- Stir cooked meatballs and raisins into the gravy. Cover and simmer until flavors combine, about 10 minutes.
- An easy way to make gingersnap crumbs is to break gingersnap cookies into a food processor, and let the cookies blend to a fine texture.
- Meatballs can be made in advance and frozen in a zip-top bag. Then all you need to do for a weeknight meal is make the gravy and boil some noodles. I usually double the meatballs so I always have some on hand in the freezer.
Nutrition Facts
| Calories | 418 kcal |
| Carbohydrate | 32 g |
| Cholesterol | 78 mg |
| Dietary Fiber | 1 g |
| Protein | 26 g |
| Saturated Fat | 7 g |
| Sodium | 851 mg |
| Sugars | 19 g |
| Fat | 20 g |
| Unsaturated Fat | 0 g |
Reviews
we made this and it was great. I always substitute red wine vinegar because it works better for me.
Love this! My family loves sauerbraten, but it takes too long to get it ready. This was a nice change! I used vinegar in the meatballs, rather than water, so the meatballs also have that bite. I also increased the raisins in the gravy. (I add more by sight, rather than measurement…maybe 1/2 cup) I’ve made it several times and it’s part of my regular menu selections
Made as written. Meatballs were ok. The gravy was not good. Way too overpowering w/ the vinegar and otherwise lacking flavor. Will not make again.
Made on a weeknight (which I would never attempt with Sauerbraten). Was very simple, but quite tasty. Served with potatoes and cucumber salad. Will make again. The technique for baking meatballs made for easy clean-up too! I shall remember it.
So simple to make and will curb your appetite for German food
I was skeptical about this recipe, but I must admit it was very good.
Loved it and the meatballs were so tender. I served it over Spaetzle.
I loved it, especially as a quick way to have sauerbraten vs. spending a lot of time cooking a traditional roast and making home made potato dumplings.
next time I will use less vinegar in the sauce, otherwise, they were delish and easy
Pretty easy to make, took a little more time than was presumed by the recipe. We enjoyed it and were surprised that the ingredients supplied such wonderful flavors. We will make it again.
Satisfying Sauerbraten fix. Loved the meat balls
We love Sauerbraten..but it takes 5 days to make…gave this a try, read the other reviews…..my changes…I did add more gingersnaps…but it needed even more…..since the real thing is made with red wine…I did wine instead of water in the meat balls…and 1 egg (I just couldn’t imagine how it would hold together w/o the egg) Cheated and used jarred brown gravy…added the snaps, some chicken stock and a small amount of vinegar (so many comments that the vinegar was too much) The meatballs were tender and delish…..I would do this again…hubby loved it….
I always follow a recipe exactly as written the first time I try it and then experiment later to fine-tune it to my preferences. The flavors were great but I will absolutely need to at least triple the sauce the next time I make it. Thank you for sharing this recipe and I look forward to making it many times again.
It was really good, and a wonderful change in our menu. I would use a few more ginger snaps to kick it up!
meatballs were good, gravy had too much vinegar
The meatballs where moist and delicious,the gravy a bit too much of the apple cider vinegar taste, served it over rice and didn’t add the raisins , but I will make it again I think it’s an acquired taste.
Love the taste for the ginger snaps. I did not cook on a rack as I was in a hurry but did line the baking pan with foil for clean up. If you use a lean ground meat there is little grease but is easy to soak up while you check to see if they are done. I used thinly sliced mushrooms in the gravy and they were very good. I doubled the recipe and have more to enjoy later! Will definitely make again!
The flavor was fantastic. Will make for family get together.
Needed some spices. I added 4 whole cloves and two bay leafs to the gravy. Cut back on sugar
This is a delicious fast and easy dinner recipe. Will definitely be making this again.