Sweet and Tangy Gingersnap Meatballs
Transform leftover holiday cookies into a deliciously unique dish with these gingersnap meatballs. The sweet and tangy sauce pairs perfectly with rice and thin lemon slices for a well-rounded meal.
Equipment
- 9×13 inch baking pan
- Measuring cups
- Mixing spoon
- aluminum foil
- spatula
Ingredients
- 3 slices of bread crusts removed
- 2 pounds of ground beef
- 1 medium onion minced
- 1 teaspoon of salt
- 1 egg
- ½ teaspoon of paprika
- ½ cup of ice water
- 2 cans of crushed tomatoes 15 ounces each
- 10 crushed gingersnap cookies
- ½ cup of sugar
- Juice of 2 lemons
- Pepper to taste
Instructions
- How do I prepare it?
- Preheat the oven to 325°F (165°C).
- Soak the bread slices in cold water, then squeeze them dry.
- In a large mixing bowl, combine the ground beef, minced onion, salt, pepper, paprika, egg, soaked bread, and ice water.
- Mix thoroughly.
- Shape the mixture into meatballs.
- Pour the crushed tomatoes into a 9×13 inch baking pan.
- Stir in the crushed gingersnap cookies, sugar, and freshly squeezed lemon juice into the tomatoes.
- Add the meatballs to the pan and stir to coat them evenly with the sauce.
- Cover the pan with aluminum foil and bake for about 2 hours, stirring occasionally.
- Ensure the meatballs remain coated with the sauce during baking.
Notes / Tips / Wine Advice:
Pair with a Riesling or Gewürztraminer to enhance the sweet and tangy flavors of the dish.
Nutritional Information
Calories: 350 kcal | Carbohydrates: 32 g | Protein: 20 g | Fat: 16 g | Fiber: 3 g | Sugar: 15 g | Salt: 700 mg
