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Tangy and Sweet Meatballs

Tangy and Sweet Meatballs
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
8 ServingsPrep: 30 min. Bake: 40 min.

Ingredients

  • 3 eggs
  • 1 medium onion, chopped
  • 1-1/2 cups dry bread crumbs
  • 1 teaspoon salt
  • 2 pounds ground beef
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    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.
© Taste of Home 2013

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Tangy and Sweet Meatballs (continued)

Nutrition 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.
© Taste of Home 2013