MEATBALLS:

3 lbs. lean ground beef
1 c. minced onion
2 tsp. dry mustard
2 eggs
2 tsp. salt
1 tsp. ginger
1 tsp. pepper
2 c. evaporated milk
Oil for frying

Combine all ingredients in large bowl. Mix well with hands and shape into walnut-size balls. Fry a dozen or so at a time in oil in large skillet. When firm and lightly browned, transfer to 2 casseroles or large Dutch oven. Cover with Sauerbraten Sauce (see below) and bake, covered, in 350 degree oven for 30-45 minutes.

SAUERBRATEN SAUCE:

3/4 c. wine vinegar
3/4 c. brown sugar
1 c. tomato sauce
1 tsp. salt
1 c. fine bread crumbs
2 dozen crushed ginger snaps
2 bay leaves
1 1/4 c. raisins
1-3 c. beef or chicken broth (depending on desired consistency)

Combine all ingredients in large saucepan. Bring to a boil and simmer uncovered 10 minutes, stirring occasionally. Pour over meatballs. Serves a crowd as hors d'oeuvres.