Pennsylvania Dutch Beef Balls
|Ground beef||1 Pound|
|Onion||1 Small, chopped|
|Curry powder||1 Teaspoon|
|Poultry seasoning||1⁄2 Teaspoon|
|Vegetable oil||2 Tablespoon|
|Instant beef broth/3 beef-flavor bouillon cubes||3 Tablespoon (3 Envelopes)|
|Water||3 Cup (48 tbs)|
|Seedless raisins||3⁄4 Cup (12 tbs)|
|Gingersnaps||9 , crumbled|
|Cider vinegar||1 1⁄2 Teaspoon|
|Hot cooked noodles||1 Cup (16 tbs)|
1. Mix ground beef lightly with onion, curry powder, salt and poultry seasoning; shape into 16 balls.
2. Brown in hot oil in a frying pan; add instant beef broth or bouillon cubes, water, raisins and pepper, crushing cubes, if using, with a spoon; cover.
3. Simmer, stirring several times, about 20 minutes to blend flavors.
4. Stir in crumbled gingersnaps and vinegar, being careful not to break meat balls. Cook, stirring constantly, until gravy is thick and smooth.