Ingredients
1/2
lb extra-lean (at least 90%) ground beef
2
tablespoons finely crushed gingersnap cookies
2
tablespoons red wine vinegar
1/8
teaspoon salt
1/8
teaspoon pepper
1
small onion, finely chopped (1/4 cup)
1
egg white
2 1/2
cups uncooked egg noodles (4 oz)
1/4
cup finely crushed gingersnap cookies
2
tablespoons raisins
1
tablespoon packed brown sugar
3/4
cup reduced-sodium beef broth
1
tablespoon red wine vinegar
Preparation
Heat oven to 400°F. In small bowl, mix all meatball ingredients. Shape mixture into 10 (1 1/2-inch) meatballs. Place in ungreased 13x9-inch pan. Bake 20 to 25 minutes or until thoroughly cooked and no longer pink in center; drain.
Meanwhile, cook and drain noodles as directed on package, omitting salt.
In 2-quart saucepan, heat all sauce ingredients to boiling, stirring occasionally; reduce heat to medium. Cook 5 minutes, stirring occasionally, until thickened.
Stir drained meatballs into sauce. Serve over noodles.
