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Sweet and Sour Elk Meatballs
This is a great way to serve elk meatballs. Can be used an an entree for Sunday dinner or as an appetizer. Try setting them out with toothpicks.
1 lb elk meatballs (2 pkgs), thawed
3 1/2 c tomato juice
1 c packed brown sugar
10 gingersnaps, finely crushed
1/4 c white vinegar
1 tsp onion salt
Place meatballs in a greased 13x9 baking dish.
In a saucepan, combine the tomato juice, brown sugar, gingersnaps, white vinegar and onion salt. Bring to a boil over medium heat, stirring until cookie crumbs are dissolved. Pour over meatballs. Bake, uncovered, at 350 degrees for 30 minutes or until heated through. Yield: 8 servings
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