Bavarian Meatballs

• 6 tablespoons chopped onions
• 3 teaspoons butter
• 3 slices bread, torn into small pieces
• 3 tablespoons milk
• 1 1/2 teaspoons prepared yellow mustard
• 1 teaspoon salt
• 3 -5 dashes black pepper
• 1 1/2 lbs lean ground beef
• 1 (8 ounce) can mushroom stems and pieces, undrained
• 6 store bought gingersnap cookies, crushed with a rolling pin
• 1/2 cup water
• 3 tablespoons packed brown sugar
• 1 1/2 teaspoons beef bouillon granules

1. In a skillet, saute' onion in butter until tender.
2. Transfer to a bowl; add the torn bread, milk, mustard, salt and pepper.
3. Add beef and mix well.
4. Shape into (about 29) 1-1/4 inch size meatballs.
5. Place meatballs in a greased 2-1/2 quart rectangular baking dish.
6. In a small saucepan, add the mushrooms, crushed gingersnaps, water, brown sugar and bouillon granules.
7. Bring to a boil over medium heat, (stirring constantly) until sauce is slightly thickened.
8. Pour sauce over meatballs.
9. Cover, and bake 35 minutes in a 350 degree oven.
10. Note: I used Stauffer's Original Recipe Ginger Snaps, but you can also use the Rippin Good Brand. Each cookie is about 2-1/4 inch in size.

onions, butter, bread, milk, yellow mustard, salt, black pepper, lean ground beef, mushroom stems, cookies, water, brown sugar, beef bouillon granules

Taken from www.food.com/recipe/bavarian-meatballs-57614 (may not work)