Snappy Cocktail Meatballs

Name: Snappy Cocktail Meatballs
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: About 5 dozen.
Cuisine: German Appetizers, German Recipes
Ingredients: 2 large eggs, lightly beaten; 1-1/4 cups soft bread crumbs; 1 teaspoon salt; 1/2 teaspoon garlic salt; 1/2 teaspoon onion powder; 1/2 teaspoon pepper; 2 pounds lean ground beef (90% lean); SAUCE:; 1 can (28 ounces) diced tomatoes, undrained; 1/2 cup packed brown sugar; 1/4 cup vinegar; 1/2 teaspoon salt; 1 teaspoon grated onion; 10 gingersnaps, finely crushed

This recipe was given to me over 20 years ago by a German lady. They're easy to prepare and can be made ahead of time.- Nancy Means, Moline, Illinois

Ingredients

2 large eggs, lightly beaten
1-1/4 cups soft bread crumbs
1 teaspoon salt
1/2 teaspoon garlic salt
1/2 teaspoon onion powder
1/2 teaspoon pepper
2 pounds lean ground beef (90% lean)
SAUCE:
1 can (28 ounces) diced tomatoes, undrained
1/2 cup packed brown sugar
1/4 cup vinegar
1/2 teaspoon salt
1 teaspoon grated onion
10 gingersnaps, finely crushed

Directions

In a large bowl, combine the first six ingredients. Crumble beef over mixture and mix well. Shape into 1-1/4-in. balls. Place meatballs on a greased rack in a shallow baking sheet. Bake at 450° for 15 minutes. Drain on paper towels.
Meanwhile, for sauce, combine the tomatoes, brown sugar, vinegar, salt and onion in large saucepan. Bring to a boil. Stir in gingersnaps, continuing to boil until sauce is thick and clear. Reduce heat to simmer; add meatballs. Heat through.