| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
Jewish |
|
1 |
Servings |
INGREDIENTS
| 1 1/2 |
lb |
Minced meat |
| 1 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
| 1 |
|
Clove garlic – minced |
| 1 |
|
Egg |
| 2 |
tb |
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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