Gingersnap Meatballs
This recipe is a great way to get rid of those holiday cookies that
have been sitting around! It has a sweet and sour taste without any
real Asian influences. Try serving it with rice and very thin lemon
slices to make a well-rounded meal.
Ingredients
- 3 slices of bread crusts removed
- 2 pounds of ground beef
- 1 medium minced onion
- 1 teaspoon of salt
- 1 egg
- ½ teaspoon of paprika
- ½ cup of ice water
- 2 cans of crushed tomatoes 15 ounces each
- 10 crushed gingersnap cookies
- ½ cup of sugar
- 2 lemons for fresh lemon juice
- Pepper to taste
Instructions
- Preheat the oven to 325° F.
- Soak the bread in cold water and squeeze it dry.
- Mix the ground beef, salt, pepper, paprika, egg, bread, and ice water thoroughly in a large mixing bowl.
- Form the mixture into balls.
- Pour the tomatoes into a 9x13 inch baking pan.
- Add gingersnaps, sugar, and lemon juice to the baking pan.
- Add the meatballs and stir to coat with the mixture.
- Cover with foil and bake for about 2 hours, stirring occasionally.
- You may need to cover the meatballs with the sauce again periodically as they bake.