| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs | Jewish | 1 | Servings | |
INGREDIENTS
| 1 1/2 | lb | Minced meat |
| 1 | t | Salt |
| 1/4 | t | Pepper |
| 1 | Clove garlic – minced | |
| 1 | Egg | |
| 2 | T | Matzo meal |
| 1 1/2 | c | Ketchup |
| 2 | c | Ginger ale |
INSTRUCTIONS
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@direct.ca (Al) on Mon, 13 Jan 1997.
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Nutrition (calculated from recipe ingredients)
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Calories: 1716
Calories From Fat: 272
Total Fat: 30.2g
Cholesterol: 764.3mg
Sodium: 6945.3mg
Potassium: 3210.4mg
Carbohydrates: 135.2g
Fiber: 1.3g
Sugar: 124.8g
Protein: 223.8g