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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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