Ginger Meatballs Recipe

3.5 1 2
Publisher Photo

Ginger Meatballs Recipe

Read Reviews
3.5 1 2
Publisher Photo
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."
Recommended: 20 Slider Recipes
MAKES:
14 servings
TOTAL TIME:
Prep: 30 min. Cook: 30 min.
MAKES:
14 servings
TOTAL TIME:
Prep: 30 min. Cook: 30 min.

Ingredients

  • 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

Directions

In a large bowl, combine egg, cookie crumbs and salt. Crumble beef over mixture and mix well. Shape into 1-in. balls. Place 1 in. apart in ungreased 15-in. x 10-in. x 1-in. baking pans. Bake, uncovered, at 350° for 15-20 minutes or until no longer pink; drain.
In a large skillet, combine 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.
Originally published as Ginger Meatballs in Quick Cooking November/December 2003, p44

Nutritional Facts

2 each: 97 calories, 4g fat (1g saturated fat), 22mg cholesterol, 322mg sodium, 8g carbohydrate (0 sugars, 1g fiber), 7g protein. Diabetic Exchanges: 1 lean meat, 1/2 starch.

  • 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
  1. In a large bowl, combine egg, cookie crumbs and salt. Crumble beef over mixture and mix well. Shape into 1-in. balls. Place 1 in. apart in ungreased 15-in. x 10-in. x 1-in. baking pans. Bake, uncovered, at 350° for 15-20 minutes or until no longer pink; drain.
  2. In a large skillet, combine 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.
Originally published as Ginger Meatballs in Quick Cooking November/December 2003, p44

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MY REVIEW
neeni1 User ID: 3642956 60353
Reviewed Oct. 17, 2009

"i thought it was a unique spin on something that is otherwise quite ordinary...i increased the ginger snaps and decreased the amount of ketchup..it was great and everyone enjoyed them"

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