Tangy and Sweet Meatballs |
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Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 8 |
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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 Ingredients:
3 eggs |
1 medium onion, chopped |
1-1/2 cups dry bread crumbs |
1 teaspoon salt |
2 pounds ground turkey or 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:
1. 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.
2. In a large skillet, brown meatballs in batches in oil. Transfer to a greased 13-in. x 9-in. baking dish.
3. In a large saucepan, combine the sauce ingredients. Bring to a boil over medium heat, stirring until cookie crumbs are dissolved. Pour over meatballs.
4. Bake, uncovered, at 350° for 40-45 minutes or until meat is no longer pink. Yield: 8 servings.
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