Meatballs in Gingersnap Sauce
Preserved from Centennial Cookbook 1893–1993, Farmersville, Illinois, printed page 5.
Ingredients
Meatballs
- 1 lb. ground beef
- ⅓ egg egg
- ¼ C. soft bread crumbs
- ¼ C. water
- ¼ C. chopped onion
- ½ tsp. salt
- Dash pepper
Gingersnap Sauce
- 1½ C. water
- 2 beef bouillon cubes
- ⅓ C. brown sugar
- ¼ C. dark, seedless raisins
- 2½ T. lemon juice
- ½ C. coarse gingersnap crumbs
Instructions
- Combine all meat ingredients and mix well. Shape into 1-inch balls, about 25. For sauce, bring water to boiling. Stir in bouillon cubes, sugar, raisins, lemon juice and crumbs. Add meatballs. Cook, uncovered, over low heat 10 minutes. Turn meatballs and cook additional 10 minutes.
Notes
Source fidelity note: Preserved from the 1993 Farmersville Centennial Cookbook scan. No missing source detail has been inferred.