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Sweet 'n' Sour Meatballs

By: Melody Mellinger

"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"

Rate/Review | Read Reviews (26)

Prep Time:
30 Min

Cook Time:
40 Min

Ready In:
1 Hr 10 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 8 servings

Ingredients

3 eggs
1 medium onion, chopped
1 1/2 cups dry bread crumbs
1 teaspoon salt
2 pounds ground beef
2 tablespoons vegetable oil
SAUCE:
3 1/2 cups tomato juice
1 cup packed brown sugar
10 finely crushed gingersnap cookies
1/4 cup white vinegar
1 teaspoon onion salt

Directions

In a 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. x 2-in. baking dish.
In a 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 degrees F for 40-45 minutes or until meat is no longer pink.