"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."
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.
In Easton, Pennsylvania, Margaret Glassic lets this hearty sauce simmer while she mixes up the meatballs. "I've served this pasta dish for 50 years, and people still tell me it's the best they've had," she relates.
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.
On blustery spring days in Corfu, New York, Loni Fancher can rely on her mother’s microwave meatball dish to warm up family and friends in no time.
LONI’S TIP: “When it’s available, I like to substitute ground venison for the ground beef in this recipe. Tasty!”