Ingredients

• Meatballs
• 1 1/2 lbs. lean ground beef
• 1 egg
• 1 1/2 teaspoons salt
• 1/4 teaspoon pepper
• 1/4 cup plain dry bread crumbs
• 1/2 cup milk
• 2 tablespoons butter


• Sauce
• 1 cup water
• 2 tablespoons apple cider vinegar
• 2 tablespoons ketchup
• 1 tablespoon brown sugar
• 8 peppercorns
• 1 bay leaf, crumbled
• 1/2 teaspoon salt
• 6 gingersnaps (cookies), crushed (about 5-6 tablespoons)
• 1/2 cup raisins (optional)

Directions

In a medium mixing bowl, combine ground ground beef, egg, salt, pepper, bread crumbs and milk. Mix until fully blended. Shape mixture into 1 1/4-inch meatballs and place on a baking sheet near cooking area.

Melt butter in a large skillet over medium-high heat, then add meatballs in batches, leaving enough room for meatballs to move around while cooking. Brown meatballs in butter until done (about 7-10 minutes), shaking skillet occasionally to roll meatballs around so they brown evenly. (Tip: If meatballs stick to the skillet, simply use a flat spatula to loosen them.) Once the first batch of meatballs is cooked, transfer to a plate or baking sheet and cover with aluminum foil to keep warm. Repeat process with remaining meatballs until all meatballs are cooked.


In a mixing bowl, whisk together water, vinegar, ketchup, brown sugar, peppercorns, crumbled bay leaf, salt, crushed gingersnaps and raisins (if using). Pour sauce mixture into skillet and bring to a boil over medium heat, then Immediately reduce heat to low. Return meatballs to skillet, gently tossing to coat meatballs with sauce. Cover and simmer for 5-10 minutes, stirring once or twice until sauce thickens yet is still pourable. (Tip: If sauce appears too thick, stir in a little water until desired consistency is reached. If sauce appears too runny, continue to cook a little longer until it thickens to desired consistency.)

When cooked, transfer meatballs with sauce to a warming dish to keep warm. Serve with toothpicks.