Thanks for stopping by, for more great DIY tips and tricks check out my new site FrugallyBlonde.com.
I love easy meals. Especially as it gets closer to the holidays, having some free time instead of cooking is nice. This has been one of my families favorite recipes for years. It takes a few minutes to put in the crockpot and everybody loves them. When my son stopped eating meat about 6 years ago we started making vegetarian meatballs. They are still so delicious.
I start by putting about 8-10 gingersnaps in a crockpot. Then I add 1/4 a cup vinegar. I use the fork to mash up the gingersnaps. I add 1 tsp onion powder, 1/2 tsp garlic salt and brown sugar. Then add 28 oz. of V8 Juice and mix.
Finally add meatballs. Allow to cook on high for about 3-4 hours. Then turn down to low for about 1 hour. Let cool for about 20 minutes. The V8 mixture should be thicker like a gravy now.
We like to serve them on Italian bread with provolone cheese, however they are also good just plain.
Tangy Meatballs
- Frozen Meatballs (about 1 lb. )
- 8-10 Gingersnaps
- 1 cup Brown Sugar
- 1/4 Vinegar
- 1 Teaspoon Onion Powder
- 1/2 Teaspoon Garlic Salt
- 28 ounces V8
Put 8-10 gingersnaps in a crockpot. Then add 1/4 cup vinegar. Mash up the gingersnaps with a fork. Add 1 tsp onion powder, 1/2 tsp garlic salt and cup of brown sugar. Then add 28 oz. of V8 Juice and mix. Finally add meatballs. Allow to cook on high for about 3-4 hours. Then turn down to low for about 1 hour. Let cool for about 20 minutes or until thickened. Serve on Italian bread with provolone cheese.
Thanks for stopping by, for more great DIY tips and tricks check out my new site FrugallyBlonde.com.