Bavarian Meatballs

• chopped onions6 tablespoons
• butter↗3 teaspoons
• bread, torn into small pieces↗3
• milk↗3 tablespoons
• prepared yellow mustard↗1 1⁄2 teaspoons
• salt↗1 teaspoon
• black pepper↗3 -5 dashes
• lean ground beef↗1 1⁄2 lbs
• mushroom stems and pieces, undrained↗1

  (8 ounce) can

• gingersnap cookies6

  store bought, crushed with a rolling pin

• water↗1⁄2 cup
• packed brown sugar3 tablespoons
• beef bouillon granules↗1 1⁄2 teaspoons

Step-by-step instructions

1. 1

   In a skillet, saute' onion in butter until tender.

2. 2

   Transfer to a bowl; add the torn bread, milk, mustard, salt and pepper.

3. 3

   Add beef and mix well.

4. 4

   Shape into (about 29) 1-1/4 inch size meatballs.

5. 5

   Place meatballs in a greased 2-1/2 quart rectangular baking dish.

6. 6

   In a small saucepan, add the mushrooms, crushed gingersnaps, water, brown sugar and bouillon granules.

7. 7

   Bring to a boil over medium heat, (stiring constantly) until sauce is slightly thickened.

8. 8

   Pour sauce over meatballs.

9. 9

   Cover, and bake 35 minutes in a 350 degree oven.

10. 10

    Note: I used Stauffer's Original Recipe Ginger Snaps, but you can also use the Rippin Good Brand. Each cookie is about 2-1/4 inch in size.