Snappy Cocktail Meatballs |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 20 |
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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 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 ground beef |
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:
1. 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.
2. 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. Yield: About 5 dozen.
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