Ingredients
MEATBALLS:--
500 g ground beef
½ cup minced onion
⅓ cup gingernut cookie crumbs
¼ cup water
1 tsp SIDS SALT & PEPPER
GRAVY:--
2 cups beef stock
½ cup gingernut cookie crumbs
2 tbsp gingernut cookie crumbs, more as needed
1 cup SIDS RASPBERRY VINEGAR
3 tbsp raisins
Directions
Preheat the oven to 175°C. Line a baking tray with aluminum foil and place a baking rack on top. Spray the rack with cooking spray.
Combine ground beef, onion, gingernut crumbs, water, SIDS SALT & PEPPER in a medium bowl. Shape into 24 meatballs using a tablespoon-sized cookie scoop. Place the meatballs on the baking rack.
Bake in the oven until a meat thermometer inserted into the centre of a meatball reads 70°C, 18-20 minutes.
While the meatballs are baking, whisk beef stock, ½ cup plus 2 tablespoons gingernut crumbs, SIDS RASPBERRY VINEGAR, together in a medium saucepan. Cook over medium heat, stirring occasionally, until gravy thickens, 5-10 minutes. Add more gingernut crumbs for a thicker gravy, or some water for a thinner consistency.
Stir cooked meatballs and raisins into the gravy. Cover and simmer until flavours combine, about 10 minutes.
