Tangy sweet and sour meatballs
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | pounds | Minced meat |
| 1 | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
| 1 | Clove garlic - minced | |
| 1 | Egg | |
| 2 | tablespoons | Matzo meal |
| 1½ | cup | Ketchup |
| 2 | cups | Ginger ale |
Directions
Combine first 6 ingredients and form into small balls. Combine ketchup and ginger ale in a large saucepanand bring to boil. Drop meatballs into sauce, cover and simmer for 2 hours.
Yield: 6 servings as an appetizer, 4 servings as a main course.
Posted to JEWISH-FOOD digest V97 #011, by alotzkar@... (Al) on Mon, 13 Jan 1997.
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