Taste of Home
Tangy and Sweet Meatballs
TOTAL TIME: Prep: 30 min. Bake: 40 min.
YIELD: 8 servings.
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
Ingredients
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3 large eggs
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1 medium onion, chopped
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1-1/2 cups dry bread crumbs
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1 teaspoon salt
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2 pounds ground beef
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2 tablespoons canola oil
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SAUCE:
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3-1/2 cups tomato juice
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1 cup packed brown sugar
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10 gingersnaps, finely crushed
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1/4 cup white vinegar
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1 teaspoon onion salt
Directions
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1.
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.
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2.
In a large skillet, brown meatballs in batches in oil. Transfer to a greased 13-in. x 9-in. baking dish.
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3.
In a large saucepan, combine the sauce ingredients. Bring to a boil over medium heat, stirring until cookie crumbs are dissolved. Pour over meatballs.
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4.
Bake, uncovered, at 350° for 40-45 minutes or until meat is no longer pink.
Nutrition Facts
1 each: 526 calories, 21g fat (7g saturated fat), 155mg cholesterol, 1226mg sodium, 55g carbohydrate (35g sugars, 1g fiber), 29g protein.
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