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
Nothing could be easier – or better!
- 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.
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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