2 lbs. ground beef
1 sm. grated onion
1/2 tsp. garlic salt
1/2 tsp. pepper
1 tsp. salt
5 slices dried bread, soaked in water and squeezed out

SAUCE:

1 (15 oz.) can tomatoes
3/4 c. brown sugar
1/4 c. vinegar
1/2 tsp. salt
1/2 sm. onion, grated
8-10 ginger snaps, crushed

Combine meatball ingredients. Shape into small balls. Bake on cookie sheet at 450 until browned. At this point they can be refrigerated or frozen until ready to use.

Combine all sauce ingredients and cook until boiling, stir in ginger snaps. Add meatballs to sauce and serve in chafing dish. Makes about 60 meatballs.