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Tangy Sweet & Sour Meatballs

Posted by on Feb. 5, 2009 at 4:00 PM
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Tangy Sweet & Sour Meatballs

1 1/2 lb. minced meat
1 tsp. salt
1/4 tsp. pepper
1 clove garlic, minced
1 egg
2 tbsp. matzo meal
1 1/2 cups ketchup
2 cups gingerale

Combine first 6 ingredients and form into small balls. Combine
ketchup and
gingerale in a large saucepan and bring to a boil. Drop meatballs
into
sauce, cover and simmer for 2 hours.


• 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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by on Feb. 5, 2009 at 4:00 PM
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