Sweet and Tangy Glazed Meatballs with Gingersnap Sauce
Tender beef meatballs baked in a unique sweet and tangy sauce made with brown sugar, tomato juice, and crushed gingersnaps. The gingersnaps add warm spice notes and help thicken the glossy sauce that coats each meatball. Perfect for family dinners or potluck gatherings, these meatballs offer a delightful balance of savory meat with a lightly spiced, caramelized glaze that both kids and adults will enjoy.
Ingredients
- 3 large eggs
- 1 medium onion, chopped
- 1 cups dry bread crumbs
- 1 teaspoon salt
- 2 pounds ground beef
- 2 tablespoons canola oil
- 3 cups tomato juice
- 1 cup brown sugar, packed
- 10 gingersnaps, finely crushedgraham crackers1:1milder
Less spice, more sweetness
- ¼ cup white vinegar
- 1 teaspoon onion salt
Instructions
- 1
Combine eggs, onion, bread crumbs and salt in a large bowl
- 2
Crumble beef over mixture and mix well
- 3
Shape into balls
- 4
Brown meatballs in batches in oil in a large skillet
- 5
Transfer to greased baking dish
- 6
Combine sauce ingredients in a large saucepan
- 7
Bring to a boil over medium heat, stirring until cookie crumbs are dissolved
- 8
Pour sauce over meatballs
- 9
Bake uncovered until meat is no longer pink
Tips
Use a cookie scoop to make evenly sized meatballs that cook at the same rate
Don't skip browning the meatballs as it adds essential flavor and helps them hold their shape during baking
Crush gingersnaps in a food processor or place in a sealed bag and roll with a rolling pin
Good to Know
Refrigerate leftovers up to 3 days or freeze up to 3 months
Can assemble meatballs and sauce separately up to 1 day ahead
Serve over rice, mashed potatoes, or egg noodles with extra sauce
Common Mistakes
Don't overmix the meat mixture to avoid tough meatballs
Brown meatballs in batches to avoid overcrowding and steaming
Substitutions
FAQ
Can I make these in a slow cooker?
Yes, brown meatballs first, then cook on low 4-6 hours with sauce in slow cooker.
What if I don't have gingersnaps?
Substitute with crushed graham crackers plus 1/4 teaspoon ground ginger for similar flavor.
How long do leftovers keep?
Store covered in refrigerator up to 3 days or freeze up to 3 months in airtight container.