Recipe from: Shiree Christensen
3 large eggs
1 medium onion, finely chopped
1 1/2 cups of dry bread crumbs
1 teaspoon salt
2 pounds THAWED ground beef
2 tablespoons canola oil
Sauce:
3 1/2 cups tomato juice
1 cup packed brown sugar
10 gingersnaps, finely crushed (they are hard to crush by hand, so I put them in a ziplock and roller pin over them on counter top)
1/4 cup white vinegar
1 teaspoon onion salt
In a bowl, combine the eggs, onion, bread crumbs, and salt. Crumble beef over mixture and mix well. Shape firmly into 1 inch balls. In a large skillet, brown meatballs in canola oil. Transfer to greased 9x13 baking dish.
In a saucepan, combine the sauce ingredients. Bring to a boil over medium heat, stirring until cooke crumbs and brown sugar are dissolved. Pour over meatballs.
3 large eggs
1 medium onion, finely chopped
1 1/2 cups of dry bread crumbs
1 teaspoon salt
2 pounds THAWED ground beef
2 tablespoons canola oil
Sauce:
3 1/2 cups tomato juice
1 cup packed brown sugar
10 gingersnaps, finely crushed (they are hard to crush by hand, so I put them in a ziplock and roller pin over them on counter top)
1/4 cup white vinegar
1 teaspoon onion salt
In a bowl, combine the eggs, onion, bread crumbs, and salt. Crumble beef over mixture and mix well. Shape firmly into 1 inch balls. In a large skillet, brown meatballs in canola oil. Transfer to greased 9x13 baking dish.
In a saucepan, combine the sauce ingredients. Bring to a boil over medium heat, stirring until cooke crumbs and brown sugar are dissolved. Pour over meatballs.
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