Ginger Snap Meatballs

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Senior Cook
Aug 27, 2004
These are very good - meatballs with character and attitude!

Ginger Snap Meatballs
1 lb Lean ground meat (beef or pork work best)
3/4 c Bread crumbs
1 Onion, minced finely
Salt and fresh pepper to taste
2 tb Lemon juice
2 tb Water
4 tb Canola oil
2 c Beef broth
1 c Dark Beer (ale, Guinness, honey lager, etc)
1/4 c Brown sugar
3/4 c Gingersnap crumbs

1.Mix meat, bread crumbs, onion, salt, pepper, 1 tb lemon juice, and water in a bowl. Mix well; form meat mixture into 1 inch balls.
2.Heat oil in a medium skillet; brown meatballs on all sides. Remove balls from pan.
3.Add broth, beer, and 1 tb lemon juice to pan drippings, scraping up leftover bits.
4.Bring broth/pan scrapings to a boil; add brown sugar and gingersnap crumbs. Add meatballs to sauce and cook, covered, 10 minutes or until balls are cooked through. Stir once, then simmer uncovered 5 minutes to reduce sauce slightly. Serve warm with crusty bread or over rice or noodles.
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