| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy, Eggs | 6 | Servings | ||
INGREDIENTS
| 1 1/2 | lb | Lean ground beef |
| 3/4 | c | Bread crumbs |
| 1/4 | c | Milk |
| 1 | Egg; lightly beaten | |
| 1 | Onion; small, diced | |
| Pepper; to taste | ||
| 1 1/3 | c | Ketchup |
| 16 | oz | Ginger ale |
| Rice; cooked |
INSTRUCTIONS
Combine first 6 ingredients - lightly, but well mixed. Form into meatballs, using a rounded tablespoon worth of meat per ball (makes about 30). In a large skillet, combine ketchup and ginger ale. Heat to boiling, add meatballs. Simmer, uncovered, 40-45 minutes or until meatballs are cooked and sauce is desired consistency. Stir occassionally. Serve over rice. Posted to TNT - Prodigy's Recipe Exchange Newsletter by [email protected] ( M BROOMER) on Sep 20, 1997
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