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
Tangy and Sweet Meatballs
Tangy and Sweet Meatballs
Prep Time
30 min
Cook Time
40 min
Yield
8 servings
Ingredients
- 3 large eggs
- 1 medium onion, chopped
- 1-1/2 cups dry bread crumbs
- 1 teaspoon salt
- 2 pounds ground beef
- 2 tablespoons canola oil
- SAUCE:
- 3-1/2 cups tomato juice
- 1 cup packed brown sugar
- 10 gingersnaps, finely crushed
- 1/4 cup white vinegar
- 1 teaspoon onion salt
Directions
- 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.
- In a large skillet, brown meatballs in batches in oil. Transfer to a greased 13-in. x 9-in. baking dish.
- In a large saucepan, combine the sauce ingredients. Bring to a boil over medium heat, stirring until cookie crumbs are dissolved. Pour over meatballs.
- 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.
