1 lb. lean ground beef
1 egg, slightly beaten
1/2 c. gingersnap crumbs (about 10 cookies)
1/4 tsp. nutmeg
1 can (10 3/4 oz.) condensed cream of onion
1 1/4 c. water
1/4 c. vinegar (red wine)
1 tbsp. sugar
2 carrots, sliced very thin
1/4 c. raisins, optional
Salt

Gently mix beef, egg, crumbs and nutmeg; shape into 24 (1 inch) balls. In large heavy saucepan brown meatballs, remove and drain off fat. Reduce heat, add soup, water, vinegar and sugar; stir until blended. Add meatballs, carrots and raisins. Bring to a boil. Reduce heat, cover and simmer, stirring occasionally 25-30 minutes or until meat balls are done and carrots are tender. Add salt to taste. Serve immediately.