TANGY AND SWEET MEATBALLS

Tangy and Sweet Meatballs image

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

Provided by Taste of Home

Time 1h10m

Yield 8 servings.

Number Of Ingredients 12

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

Steps:

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 : Calories 526 calories, Fat 21g fat (7g saturated fat), Cholesterol 155mg cholesterol, Sodium 1226mg sodium, Carbohydrate 55g carbohydrate (35g sugars, Fiber 1g fiber), Protein 29g protein.