Ingredients
2 tablespoons chopped onion1 teaspoon butter3/4 cup soft bread crumbs1 tablespoon milk1/2 teaspoon prepared mustard1/2 teaspoon saltDash pepper1/2 pound ground beef1 can (4 ounces) mushroom stems and pieces, undrained2 gingersnaps, coarsely crushed2 tablespoons water1 tablespoon brown sugar1/2 teaspoon beef bouillon granules
Preparation
In a large skillet, saute 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°. 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.
