Sunday, October 07, 2007

Norene's Tangy Sweet & Sour Meatballs

Norene’s Tangy Sweet & Sour Meatballs
From Second Helpings, Please!

Prep time: 5 minutes
Cooking time: 2 hours
Makes 2 dozen meatballs

1½ lb/450 g lean ground beef
1 tsp salt
¼ tsp pepper
1 clove garlic (I love garlic so I used 2 cloves)
1 egg
2 tbsp matzo meal (not so easy to come by here, so I used Panko bread crumbs)
1½ cups ketchup
2 cups ginger ale

1. Combine the first 6 ingredients in a large bowl, mix well and form into small balls (mine were the size of golf balls or walnuts).

2. Combine the ketchup and ginger ale in a Dutch oven and bring to a boil. Drop the meatballs into the sauce and bring to a boil. Keep shaking the pot as you drop the meatballs into the sauce. This keeps them from clumping together.

3. Cover and simmer for 2 hours, shaking the pot occasionally (stirring will break up the meatballs and then you’ll just have a tangy meat sauce!).

Three great ways to serve: 1. Over mashed potatoes; 2. Over egg noodles tossed with a little olive oil and garlic; 3. Drained and lightly sautéed in a non stick pan to “glaze” the meatballs and served on toothpicks as an appetizers.

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