My mother got this recipe from our Italian neighbors in the 1950s. It's been a big hit at our church community dinners, where we sometimes make three or four batches of this wonderful sauce.—Monica Crouch, Trotwood, Ohio
This recipe was one of my mother's favorites, and now my family enjoys it as well. The beauty of this recipe is that the meatballs need not be browned. The gingersnaps are what gives the gravy its rich taste. I have, at times, substituted fresh ground turkey for the beef, and it works just as well.
"I first made these meatballs when our children were small, and they just loved them," notes Mary Kelso of Hannibal, Missouri. "I occasionally use cream of mushroom soup instead of tomato soup, and that variation is delicious, too."
In Roswell, New Mexico, it takes Alpha Wilson mere minutes to fix this comforting combination that's delicious over noodles or rice. A little sour cream adds richness to the flavorful from-scratch sauce that deliciously dresses up frozen meatballs.
Bernice Morris, from Marshfield, Missouri, pairs meatballs with sweet baked beans to create this quick-and-easy dish. "I usually serve it with a tossed green salad and dinner rolls to make a complete meal," she notes.