Sauerbraten Apple Meatballs

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   ["Peel and core apples.", "Grate enough apple to make 1 cup.", "Slice the remaining apple into wedges (if desired put the wedges in water with a bit of lemon juice while cooking meatballs if you're worried about them turning brown.)", "Mix 1 c grated apple, ground beef, 1/4 c crushed gingersnaps, bread crumbs, onion, egg, salt, pepper and thyme until well blended.", "Form into 1"" to 1 1/2"" balls.", "Spray a nonstick frying pan (the type with a lid) with cooking spray and cook meatballs over a medium heat until brown on all sizes and cooked through.", "This can be done in batches if required.", "Remove the meatballs from the pan (I usually put them on a plate with several layers of paper towel to remove any excessive fat).", "Add the beef broth, apple juice, water, 1/2 c crushed gingersnaps, apple cider, and brown sugar to pan.", "Mix well and bring to a boil.", "Add the bay leaves, apple wedges and meatballs to the pan.", "Stir to coat.", "Reduce heat to minimum, cover the pan and simmer 15-20 minutes (stirring occasionally) until the apple is tender and the sauce has thickened.", "Remove bay leaves before serving."]

* Per serving · 4 servings · Values may vary.