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Ginger Meatballs

 Ginger Meatballs
Sybil Leson of Houston, Texas writes, "These sweet and tangy meatballs have caused many guests to ask, 'What is that delicious flavor?' I often increase the recipe and keep the meatballs warm in a slow cooker."
14 ServingsPrep: 30 min. Cook: 30 min.


  • 1 egg
  • 1/2 cup finely crushed gingersnaps (about 11 cookies)
  • 1 teaspoon salt
  • 1-1/2 pounds ground beef
  • 1 cup ketchup
  • 1/4 cup packed brown sugar
  • 2 tablespoons Dijon mustard
  • 1/2 teaspoon ground ginger


  • In a large bowl, combine the egg, cookie crumbs and salt. Crumble
  • beef over mixture and mix well. Shape into 1-in. balls.
  • Place on greased racks in shallow baking pans. Bake, uncovered, at
  • 350° for 15-20 minutes or until no longer pink; drain.
  • In a large skillet, combine the ketchup, brown sugar, mustard and
  • ginger. Add meatballs. Simmer, uncovered, for 15-20 minutes or until
  • heated through, gently stirring several times. Yield: about 3-1/2
  • dozen.
Nutritional Facts:Nutritional Analysis: One serving (2 meatballs, prepared with lean ground beef) equals 97 calories, 4 g fat (1 g saturated fat), 22 mg cholesterol, 322 mg sodium, 8 g carbohydrate, trace fiber, 7 g protein. Diabetic Exchanges: 1 lean meat, 1/2 starch.