Gingersnap Meatballs

The unusual and very tasty sauce for these meatballs contains crushed gingersnaps. This is a scaled down adaptation of a recipe that I found in one of my Taste Of Home magazines. I think it is good served with macaroni and cheese and a crisp salad.

• Ready In: 1 hr
• Serves: 4

Ingredients

• 2  eggs
• 1  onion, chopped
• 3⁄4 cup  seasoned bread crumbs
• 1⁄2 teaspoon salt
• 1  lb  ground chuck
•  vegetable oil
• 1 3⁄4 cups tomato juice
• 1⁄2 cup brown sugar
• 5  gingersnaps, finely crushed
• 1⁄8 cup white vinegar
• 1⁄2 teaspoon  onion salt

Directions

1. Combine the first five ingredients.
2. Shape into meatballs any size you choose.
3. Brown the meatballs in a little vegetable oil.
4. Transfer to a baking dish.
5. Combine the rest of the ingredients for the sauce.
6. Bring to a boil in a sauce pan.
7. Pour the sauce over the meatballs and bake@ 350 for 40-45 minutes.