Ingredients
2 large eggs, lightly beaten1-1/4 cups soft bread crumbs1 teaspoon salt1/2 teaspoon garlic salt1/2 teaspoon onion powder1/2 teaspoon pepper2 pounds lean ground beef (90% lean)SAUCE:1 can (28 ounces) diced tomatoes, undrained1/2 cup packed brown sugar1/4 cup vinegar1/2 teaspoon salt1 teaspoon grated onion10 gingersnaps, finely crushed
Preparation
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.
