Wednesday, February 10, 2016

Matthew Hines writing exercise two

Bavarian Meatballs

  • 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
  1. 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.
  2. 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.
  3. 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.

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