Gingersnap Meatballs

Submitted by Harley Seashell Pri

"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: 1hr
• Ingredients: 11
• 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.

Reviews

[*axxo*]

I made Gingersnap Meatballs for dinner tonight, served them with rice, green beans almondine and biscuits. My family thoroughly enjoyed this dinner, perfect for an Autumnal evening. Next time I prepare them, and there will be a next time as the sauce is particularly yummy, I will try putting some crushed gingersnaps in the meatballs themselves for a little more gingersnap taste. Thanks for a great recipe.