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