Tangy Sweet & Sour Meatballs
Source: Second Helpings, Please! by Norene Gilletz

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Nothing could be easier - or better!

1 1/2 lb. minced meat
1 tsp. salt
1/4 tsp. pepper
1 clove garlic, minced
1 egg
2 tbsp. matzo meal
1 1/2 cups ketchup
2 cups ginger ale

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Combine first 6 ingredients and form into small balls. Combine ketchup and ginger ale in a large saucepan and bring to a boil. Drop meatballs into sauce, cover and simmer for 2 hours.

Yield: 6 servings as an appetizer, 4 servings as a main course.

Cooking Tips from Norene:
To shape meatballs easily, wet your hands for easier handling.

When mixing ingredients together for ground meat mixture, don't overmix or meatballs will be tough.

Meatballs freeze beautifully. I like to store them in single serving-size freezer containers. Smaller containers defrost more quickly than larger ones.

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All images and recipes Norene Gilletz 2010 unless otherwise noted.
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