Snappy Cocktail Meatballs With Honey Mustard Sauce Recipes

SNAPPY COCKTAIL MEATBALLS

Snappy Cocktail Meatballs image

This recipe was given to me more than 20 years ago by a German friend. The meatballs are easy to prepare and can be made ahead of time. -Nancy Means, Moline, Illinois

Provided by Taste of Home

Categories Appetizers

Time 30m

Yield About 5 dozen.

Number Of Ingredients 14

Ingredients

2 large eggs, lightly beaten
1-1/4 cups soft bread crumbs
1 teaspoon salt
1/2 teaspoon garlic salt
1/2 teaspoon onion powder
1/2 teaspoon pepper
2 pounds lean ground beef (90% lean)
SAUCE:
1 can (28 ounces) diced tomatoes, undrained
1/2 cup packed brown sugar
1/4 cup vinegar
1/2 teaspoon salt
1 teaspoon grated onion
10 gingersnaps, finely crushed

Steps:

In a large bowl, combine the first 6 ingredients. Crumble beef over mixture and mix well. Shape into 1-1/4-in. balls. Place meatballs on a greased rack in a shallow baking pan. Bake at 450° for 15 minutes. Drain on paper towels. , Meanwhile, for sauce, combine the tomatoes, brown sugar, vinegar, salt and onion in large saucepan. Bring to a boil. Stir in gingersnaps, continuing to boil until sauce is thick and clear. Reduce heat to a simmer; add meatballs. Heat through.

Nutrition Facts : Calories 43 calories, Fat 2g fat (1g saturated fat), Cholesterol 16mg cholesterol, Sodium 118mg sodium, Carbohydrate 4g carbohydrate (3g sugars, Fiber 0 fiber), Protein 3g protein.

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