3 eggs
1 medium onion, chopped
1 1/2 c. dry bread crumbs
1 tsp. salt
2 lb. ground beef
2 tbsp. vegetable oil

Sauce:

3 1/2 c. tomato juice
1 c. packed brown sugar
10 gingersnaps, finely crushed
1/4 c. white vinegar
1 tsp. onion salt

In a bowl, combine the eggs, onion, bread crumbs and salt. Crumble beef over mixture and mix well. Shape into balls. In a large skillet, brown meatballs in batches in oil. Transfer to a greased 13 x 9 x 2-inch baking dish.

In saucepan, combine the sauce ingredients. Bring to a boil over medium heat, stirring until cookie crumbs are dissolved. Pour over meatballs.

Bake, uncovered, at 350°F for 40 to 45 minutes or until meat is no longer pink.