Meatballs w/Sauerbraten Gravey

Ingredients:
1 lb. ground beef
2 lg. eggs (beaten)
1 tsp. salt
1/2 c. onions (chopped)
1 tbls. dried parsley
1/2 c. flavored bread crumbs
2 tbls. corn starch
1 1/2 c. water
4 heaping tbls. beef boullion granules
1/2 c. water
3 tbls. apple cider vinegar
1 tsb. granulated sugar
1 c. ginger snap cookies (crushed)
1/2 tsp. nutmeg
1 bay leaf
spaghetti or wide egg noodles

Directions:

Mix ground beef with eggs, salt, onions, and parsley. Mix well.
Add bread crumbs. Knead the meat mixture. Form intomeatballs.Set
aside. Add 10 c. of water to lg. pot. Put on high heat. When water
comes to a boil, plunge meatballs into boiling water to seal the
flavor. Boil for 1 min. Remove meatballs from pot and set aside.
Melt butter in frying pan and brown meatballs on both sides until
lightly brown. To 1/2 c. water add beef boullion granules and stir.
**(if you don't have boullion you may substitute with a 14 1/2 oz.
can beef broth) Add to meatballs. Simmer for 3 min. In Sm. mixing
bowl add vinager, sugar, nutmeg,and crushed gingersnap cookies. Mix
througherly. Add to meatballs. Add bay leaf and simmer on low heat
for 25 min. Remove meatballs. In measuring cup add 1/2 c. water &
corn starch. Stir. Add to the gravey. Stir until thickened. Serve
with spaghetti or egg noodles. Cook spaghetti or noodles
according to pkg.
Serves 4