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
UCJU31A@prodigy.com ( M BROOMER) on Sep 20, 1997
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