Gingersnap Meatballs

Use gingersnaps as a spicy alternative to breadcrumbs when making Swedish meatballs.

Serves: 8Hands-on: 45 minutesTotal: 1 hour 30 minutesDifficulty: Medium

Serves: 8


  • 1 1⁄2 cups crushed gingersnaps
  • 2⁄3 cup milk
  • 1⁄2 cup minced onion
  • 2 Tbsp. butter, divided
  • 1⁄2 lb. lean ground beef
  • 1⁄2 lb. lean ground pork
  • 1 large egg
  • 1⁄2 cup chopped parsley, divided
  • 2 Tbsp. canola oil
  • 3 Tbsp. all-purpose flour
  • 1 cup beef broth
  • 1⁄4 tsp. ground allspice
  • 1 tsp. salt
  • 1 lb. pasta, cooked


  • In a medium bowl, mix crushed gingersnaps with milk and let sit for 15 minutes.
  • In a medium skillet over medium heat, heat 1 tablespoon of butter. Add onion and cook for 5 minutes, or until soft.
  • In the bowl of a food processor, add ground meat, egg, 1⁄4 cup chopped parsley, and sautéed onion. Pulse until combined. Add soaked gingersnaps and pulse to incorporate. Form mixture into 1-inch meatballs and chill in the refrigerator for 30 minutes.
  • In a heavy skillet over medium-high heat, heat 2 tablespoons canola oil and remaining butter. Working in batches, fry meatballs, shaking pan often, for 7 minutes, or until evenly browned. Drain meatballs on a plate lined with paper towels.
  • For the brown sauce, remove all but 3 tablespoons of fat from pan. Over medium-high heat, vigorously whisk in flour, scraping up the brown bits, until mixture begins to bubble; gradually whisk in beef broth, ground allspice, and salt. Simmer until gravy thickens and is warmed through (about 5 minutes).
  • Fold meatballs into gravy and serve warm over pasta. Garnish with chopped parsley.