Sweet 'n' Sour Meatballs


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

Prep Time:
30 mins
Cook Time:
40 mins
Total Time:
1 hr 10 mins
8 servings


  • 3 eggs

  • 1 medium onion, chopped

  • 1 ½ cups dry bread crumbs

  • 1 teaspoon salt

  • 2 pounds ground beef

  • 2 tablespoons vegetable oil


  • 3 ½ cups tomato juice

  • 1 cup packed brown sugar

  • 10 finely crushed gingersnap cookies

  • ¼ cup white vinegar

  • 1 teaspoon onion salt


  1. 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.

  2. 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.