The approaching Autumn weather whets my appetite for hearty, rib-sticking meals. The following is a favorite; consider making a double batch since it freezes very well and will give you a worry-free, dinner's in the freezer day. No one will ever guess that the secret ingredient for these meatballs is cookies!
Sweet & Sour Meatballs
2 lb ground beef
5 slices day old bread, torn
2 eggs
salt & pepper to taste
1/2 grated onion
Mix together well and roll into balls ( I use a 1/4 cup for each one). Put on a cookie sheet with sides and brown at 350. Pour off grease.
1 qt. stewed tomatoes (do not drain)
1/4 c vinegar
1 c packed brown sugar
1 teas salt
10 ginger snaps
Put all ingredients in blender and blend until liquefied. Pour sauce over browned meat and bake uncovered at 350 for 45 minutes to an hour.
The sauce is great served over mashed potatoes.
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