Gingersnap Meatballs
Elevate your dinner table with these irresistible Gingersnap Meatballs, a savory-sweet fusion that’s guaranteed to delight your taste buds. This unique recipe combines tender ground beef and pork with the unexpected warmth of finely crushed gingersnap cookies and a hint of allspice, creating meatballs that are both flavorful and aromatic. Baked to golden perfection, they’re then simmered in a creamy, velvety beef broth sauce that thickens to a luscious glaze. Perfect for cozy family dinners or special gatherings, these meatballs can be served over mashed potatoes, rice, or noodles for a satisfying meal. With just 20 minutes of prep time, this recipe is a quick and flavorful twist on classic comfort food.
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Recipe Information
Ingredients
- 1 pound ground beef
- 0.5 pound ground pork
- 1 cup gingersnap cookies, finely crushed
- 1 medium onion, finely grated
- 1 large egg
- 0.25 cup milk
- 0.5 teaspoon allspice
- 0.75 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon butter
- 1.5 cups beef broth
- 0.5 cup heavy cream
- 1 tablespoon cornstarch
- 2 tablespoons water
- 2 tablespoons parsley, chopped (optional for garnish)
Instructions
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it.
In a large mixing bowl, combine the ground beef, ground pork, finely crushed gingersnap cookies, grated onion, egg, milk, allspice, salt, and black pepper. Mix until just combined; avoid overmixing to keep the meatballs tender.
Using a small scoop or your hands, shape the mixture into 1-inch meatballs and place them on the prepared baking sheet.
Bake in the preheated oven for 15-18 minutes, or until the meatballs are browned and cooked through.
While the meatballs are baking, prepare the sauce. In a large skillet, melt the butter over medium heat. Add the beef broth and bring to a simmer.
Stir in the heavy cream and let it simmer for 2-3 minutes.
In a small bowl, whisk together the cornstarch and water to create a slurry. Gradually add the slurry to the simmering sauce, stirring constantly, until the sauce thickens slightly.
Once the meatballs are done, transfer them to the skillet with the sauce. Gently toss to coat the meatballs evenly in the sauce. Let them simmer together for 3-5 minutes so the flavors meld.
Serve the gingersnap meatballs hot, garnished with chopped parsley if desired. They pair wonderfully with mashed potatoes, rice, or noodles.
Nutrition Facts
Calories |
2897 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 205.0 g | 263% | |
| Saturated Fat | 87.2 g | 436% | |
| Polyunsaturated Fat | 2.4 g | ||
| Cholesterol | 883 mg | 294% | |
| Sodium | 4204 mg | 183% | |
| Total Carbohydrate | 102.6 g | 37% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 47.8 g | ||
| Protein | 152.8 g | 306% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 308 mg | 24% | |
| Iron | 13.5 mg | 75% | |
| Potassium | 1838 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
