- 2 tablespoons chopped onion
- 1 teaspoon butter
- 3/4 cup soft bread crumbs
- 1 tablespoon milk
- 1/2 teaspoon prepared mustard
- 1/2 teaspoon salt
- Dash of pepper
- 1/2 pound ground beef
- 1 can mushroom stems and pieces, undrained
- 2 gingersnaps, coarsely crushed
- 2 tablespoons water
- 1 tablespoon brown sugar
- 1/2 teaspoon beef bouillon granules
- In a large skillet, sauté onion in butter until tender. Transfer to a large bowl; add bread crumbs, milk, mustard, salt and pepper. Crumble beef over mixture and mix well. Shape into six meatballs; place in a greased 1-qt. baking dish.
- Preheat oven to 350 degrees. In a small saucepan, combine mushrooms, gingersnap crumbs, water, brown sugar and bouillon. Cook and stir over low heat for 2-3 minutes or until thickened.
- Pour over meatballs. Cover and bake 25 minutes or until meat is no longer pink.
This dish gets its name from Bavaria, which is a federal state in Germany. I chose this recipe because my family has German ancestry, and I haven't tried very much German food. Also, it looks like it wouldn't be very hard to make.