Best 2 Gingersnap Meatballs Recipes

Indulge in a tantalizing culinary journey with our ginger snap meatballs, a delightful fusion of sweet and savory flavors. These delectable meatballs, crafted with a blend of ground beef, pork, and aromatic spices, are coated in a luscious ginger snap glaze, creating a crispy, caramelized exterior that gives way to a tender, juicy interior. Accompanied by three sensational sauces - a classic sweet and sour sauce, a tangy cranberry sauce, and a creamy horseradish sauce - these meatballs transform into versatile culinary masterpieces. Whether you prefer the timeless appeal of sweet and sour, the vibrant tartness of cranberries, or the bold kick of horseradish, each sauce elevates the meatballs to new heights of flavor.

Let's cook with our recipes!

GINGERSNAP MEATBALLS

Gingersnap Meatballs image

The unusual and very tasty sauce for these meatballs contains crushed gingersnaps. This is a scaled down adaptation of a recipe that I found in one of my Taste Of Home magazines. I think it is good served with macaroni and cheese and a crisp salad.

Provided by Harley Seashell Pri

Categories Meat

Time 1h

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

2 eggs
1 onion, chopped
3/4 cup seasoned bread crumbs
1/2 teaspoon salt
1 lb ground chuck
vegetable oil
1 3/4 cups tomato juice
1/2 cup brown sugar
5 gingersnaps, finely crushed
1/8 cup white vinegar
1/2 teaspoon onion salt

Steps:

Combine the first five ingredients.
Shape into meatballs any size you choose.
Brown the meatballs in a little vegetable oil.
Transfer to a baking dish.
Combine the rest of the ingredients for the sauce.
Bring to a boil in a sauce pan.
Pour the sauce over the meatballs and bake@ 350 for 40-45 minutes.

GINGERSNAP SWEDISH MEATBALLS

Gingersnap Swedish Meatballs image

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

Provided by Shirl

Categories Pork

Time 3h

Yield 6 serving(s)

Number Of Ingredients 17

Ingredients

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

Steps:

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.
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).
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.

Tips:

Mise en place: Before you start cooking, make sure you have all of your ingredients and equipment ready. This will help you stay organized and avoid scrambling later on.
Use fresh ingredients: The fresher your ingredients, the better your meatballs will taste. If possible, use organic or locally-sourced ingredients.
Don't overmix the meatball mixture: Overmixing can make the meatballs tough. Mix the ingredients just until they are combined.
Shape the meatballs evenly: This will help them cook evenly. Use a cookie scoop or a tablespoon to measure out the meatball mixture and then roll it into a ball.
Brown the meatballs before simmering them: This will help to develop their flavor and prevent them from falling apart.
Use a flavorful sauce: The sauce is what really makes these meatballs shine. Choose a sauce that you love and that will complement the flavor of the meatballs.
Serve the meatballs immediately: These meatballs are best served hot and fresh. If you need to make them ahead of time, you can reheat them gently in the sauce.

Conclusion:

Gingersnap meatballs are a delicious and easy-to-make appetizer or main course. They are perfect for parties, potlucks, or a weeknight meal. With a few simple ingredients and a little bit of time, you can create a dish that everyone will love.