Sauerbraten Apple Meatballs

• 1 12 lbs lean ground beef
• 3 large golden delicious apples
• 14 cup breadcrumbs
• 14 cup crushed gingersnap cookie
• 14 cup finely chopped onion
• 1 large egg, beaten
• 34 teaspoon salt
• 12 teaspoon pepper
• 14 teaspoon thyme
• 1 cup beef broth
• 12 cup apple juice
• 12 cup water
• 12 cup crushed gingersnap cookie
• 6 tablespoons apple cider vinegar
• 2 tablespoons brown sugar (packed)
• 2 bay leaves

1. Peel and core apples.
2. Grate enough apple to make 1 cup.
3. Slice the remaining apple into wedges (if desired put the wedges in water with a bit of lemon juice while cooking meatballs if you're worried about them turning brown.)
4. Mix 1 c grated apple, ground beef, 1/4 c crushed gingersnaps, bread crumbs, onion, egg, salt, pepper and thyme until well blended.
5. Form into 1" to 1 1/2" balls.
6. Spray a nonstick frying pan (the type with a lid) with cooking spray and cook meatballs over a medium heat until brown on all sizes and cooked through.
7. This can be done in batches if required.
8. Remove the meatballs from the pan (I usually put them on a plate with several layers of paper towel to remove any excessive fat).
9. Add the beef broth, apple juice, water, 1/2 c crushed gingersnaps, apple cider, and brown sugar to pan.
10. Mix well and bring to a boil.
11. Add the bay leaves, apple wedges and meatballs to the pan.
12. Stir to coat.
13. Reduce heat to minimum, cover the pan and simmer 15-20 minutes (stirring occasionally) until the apple is tender and the sauce has thickened.
14. Remove bay leaves before serving.

lean ground beef, golden delicious apples, breadcrumbs, cookie, onion, egg, salt, pepper, thyme, beef broth, apple juice, water, cookie, apple cider vinegar, brown sugar, bay leaves

Taken from www.food.com/recipe/sauerbraten-apple-meatballs-52974 (may not work)