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Prep 30min
Total55min
Servings2
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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
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Steps
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.
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Instead of noodles, try serving the meatballs with brown rice or whole wheat couscous.
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