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Snappy Cocktail Meatballs Recipe

Photo by: Taste of Home

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

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20 Servings
Prep/Total Time: 30 min.

Ingredients

2 pounds lean ground beef (90% lean)
2 eggs, beaten
1-1/4 cups fresh bread crumbs
1 teaspoon salt
1/2 teaspoon garlic salt
1/2 teaspoon onion powder
1/2 teaspoon pepper
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

Place first seven ingredients in large bowl; 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 tomatoes, brown sugar, vinegar, salt and onion in large saucepan or Dutch oven. Bring to a boil. Add gingersnaps; mix well, continuing to boil until sauce is thick and clear. Reduce heat to simmer; add meatballs. Heat through. Yield: About 5 dozen.

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.

Snappy Cocktail Meatballs published in Country Ground Beef , p5

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