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Betty Crocker Sauerbraten Meatballs


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Serves 2 | Prep Time 30 | Cook Time 25

Ingredients

Meatballs
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

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

Sauerbraten Sauce
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


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.



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



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



Stir drained meatballs into sauce. Serve over noodles.


Pairs Well With


Notes

A dash of local for every season
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