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Sweet 'n' Sour Meatballs Recipe

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When we entertain friends for Sunday dinner, I frequently serve these tangy meatballs. Everyone loves the distinctive sauce, but they're often surprised to learn it is made with gingernsaps. -Melody Mellinger, Myerstown, Pennsylvania

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Sweet 'n' Sour Meatballs Recipe

Prep: 30 min. Bake: 40 min.

Yield: 8 Servings

30 40 70

Ingredients

3 eggs
1 medium onion, chopped
1-1/2 cups dry bread crumbs
1 teaspoon salt
2 pounds ground beef
XKick-up the flavor
With Johnsonville Italian Sausage.
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2 tablespoons canola oil
SAUCE:
3-1/2 cups tomato juice
1 cup packed brown sugar
10 gingersnaps, finely crushed
1/4 cup white vinegar
1 teaspoon onion salt

Directions

In a large bowl, combine the eggs, onion, bread crumbs and salt. Crumble beef over mixture and mix well. Shape into 1-1/2-in. balls.
In a large skillet, brown meatballs in batches in oil. Transfer to a greased 13-in. x 9-in. baking dish.
In a large saucepan, combine the sauce ingredients. Bring to a boil over medium heat, stirring until cookie crumbs are dissolved. Pour over meatballs.
Bake, uncovered, at 350° for 40-45 minutes or until meat is no longer pink. Yield: 8 servings.

Nutritional Facts 1 serving (1 each) equals 526 calories, 21 g fat (7 g saturated fat), 155 mg cholesterol, 1,226 mg sodium, 55 g carbohydrate, 1 g fiber, 29 g protein.

Originally published as Sweet 'n' Sour Meatballs in Taste of Home October/November 2003, p33

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