Sauerbraten Meatballs

Prep 30 min
Total 55 min
Servings 2

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Cooking for two? This hearty main dish has authentic sauerbraten flavor with less time and work required than the traditional recipe…and no leftovers! ...MORE + LESS -

Ingredients

1/2 lb extra-lean (at least 90%) ground beef

2 tablespoons finely crushed gingersnap cookies

2 tablespoons red wine vinegar

1/8 teaspoon salt

1/8 teaspoon pepper

1 small onion, finely chopped (1/4 cup)

1 egg white

2 1/2 cups uncooked egg noodles (4 oz)

1/4 cup finely crushed gingersnap cookies

2 tablespoons raisins

1 tablespoon packed brown sugar

3/4 cup reduced-sodium beef broth

1 tablespoon red wine vinegar

Steps

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1

Heat oven to 400°F. In small bowl, mix all meatball ingredients. Shape mixture into 10 (1 1/2-inch) meatballs. Place in ungreased 13x9-inch pan. Bake 20 to 25 minutes or until thoroughly cooked and no longer pink in center; drain.
2

Meanwhile, cook and drain noodles as directed on package, omitting salt.
3

In 2-quart saucepan, heat all sauce ingredients to boiling, stirring occasionally; reduce heat to medium. Cook 5 minutes, stirring occasionally, until thickened.
4

Stir drained meatballs into sauce. Serve over noodles.