Sauerbraten Meatballs

Sorry, no reference for this recipe.
Instead of soaking a roast in red wine over night and then slow cooking all day, here's a much faster version of my favorite German dish.

1 lbs ground beef or ground pork
about 10 crushed gingersnap cookies, divided
1 medium onion, finely chopped
1/4 c. water
1/2 tsp salt
1/4 tsp black pepper
cooked egg noodles or spaetzle
1 c. beef broth
1/4 c. cider vinegar
1 tbs sugar
2 tbs raisins (optional)

Mix beef, 1/3 c. crushed gingersnaps, onion, water salt and pepper and form into 24 balls.
Place on a rimmed baking sheet prepped with non stick spray.
Bake at 400 for 20-25 minutes or until done and lightly brown.
Cook the noodles and keep warm.
Combine the beef broth, vinegar, remaining 1/4 c. crushed gingersnaps and sugar and in a small saucepan.
Heat over medium heat stirring often until mixture comes to a boil and slightly thickened.
Stir in the meatballs and raisins and heat through.
Serve over hot noodles.