Tangy and Sweet Meatballs
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
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 8
- 1 teaspoon salt
- 3 large eggs
- 1 cup packed brown sugar
- 2 pounds ground beef
- 1/4 cup white vinegar
- 2 tablespoons canola oil
- sauce:
- 1 medium onion chopped
- 1 teaspoon onion salt
- 1-1/2 cups dry bread crumbs
- 3-1/2 cups tomato juice
- 10 gingersnaps finely crushed
- Carbohydrate 41.3135096346192 g
- Cholesterol 235.7357029 mg
- Fat 26.0244383942308 g
- Fiber 0.409252989422282 g
- Protein 26.8598332483141 g
- Saturated Fat 8.51871642271667 g
- Serving Size 1 1 servings. (208g)
- Sodium 254.875957716857 mg
- Sugar 40.9042566451969 g
- Trans Fat 3.21443583187244 g
- Calories 510 calories
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 350degrees for 40-45 minutes or until meat is no longer pink.
