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Snappy Cocktail Meatballs

Snappy Cocktail Meatballs
This recipe was given to me over 20 years ago by a German lady. They're easy to prepare and can be made ahead of time.- Nancy Means, Moline, Illinois
20 ServingsPrep/Total Time: 30 min.

Ingredients

  • 2 eggs, lightly beaten
  • 1-1/4 cups soft bread crumbs
  • 1 teaspoon salt
  • 1/2 teaspoon garlic salt
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon pepper
  • 2 pounds lean ground beef (90% lean)
  • SAUCE:
  • 1 can (28 ounces) diced tomatoes, undrained
  • 1/2 cup packed brown sugar
  • 1/4 cup vinegar
  • 1/2 teaspoon salt
  • 1 teaspoon grated onion
  • 10 gingersnaps, finely crushed

Directions

  • In a large bowl, combine the first six ingredients. Crumble beef over
  • mixture and mix well. Shape into 1-1/4-in. balls. Place meatballs on
  • a greased rack in a shallow baking sheet. Bake at 450° for 15
  • minutes. Drain on paper towels.
  • Meanwhile, for sauce, combine the tomatoes, brown sugar, vinegar,
  • salt and onion in large saucepan. Bring to a boil. Stir in
  • gingersnaps, continuing to boil until sauce is thick and clear.
  • Reduce heat to simmer; add meatballs. Heat through. Yield: About 5
  • dozen.
© Taste of Home 2013

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Snappy Cocktail Meatballs (continued)

Nutrition Facts: 1 serving (3 each) equals 126 calories, 4 g fat (2 g saturated fat), 44 mg cholesterol, 370 mg sodium, 11 g carbohydrate, trace fiber, 10 g protein.
© Taste of Home 2013