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Meatballs, Zesty (M, TNT)
Yield: Approximately 3 dozen

1 pound ground beef
Freshly ground pepper
1/2 tsp. garlic powder
1 small onion, grated
1 egg
1 12-ounce jar chili sauce
1-1/2 cups water
6 to 8 gingersnap cookies, crumbled
1/3 cup dark brown sugar, packed
1 cup white raisins

In a large bowl combine the meat, salt, pepper, garlic powder, onion, and egg. Mix well and shape into small meatballs about an inch in diameter.

Pour the chili sauce into a 4-quart pot. Add the water and remaining ingredients to the pot, and stir, mixing well.

Place the meatballs in the sauce, and cook, covered, over low heat for about 25 minutes or until meatballs are done.

For a thicker sauce, remove the lid of the pot for the last l0 minutes of cooking.

The meatballs may be frozen in the sauce and reheated in the top part of a double boiler over boiling water.

Poster's Notes:
As a general "rule" I never eat meatballs...they are usually dry and tasteless. These are the exception to the "rule," due to the secret ingredient: gingersnaps.

Posted by Sheilah Kaufman

Nutritional Info Per Serving: N/A