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Publisher Photo
I can always rely on these easy-to-make meatballs to feed my hungry family in a hurry. The simple yet savory sauce is made with just two ingredients I always have on hand, and it keeps the meatballs moist and tender.—Dr. L. M. Walton, Farmerville, Louisiana
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. Cook: 30 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. Cook: 30 min.

Ingredients

  • 1 egg
  • 1/4 cup milk
  • 1/4 cup finely chopped onion
  • 3/4 cup seasoned bread crumbs
  • 1/2 teaspoon salt
  • Dash pepper
  • 1-1/2 pounds lean ground beef
  • 1-1/3 cups ketchup
  • 2 cups ginger ale
  • Hot cooked rice

Directions

In a bowl, combine the first six ingredients. Add beef; mix well. Shape into 1-1/4-in. balls. In a Dutch oven or large saucepan over medium heat, bring ketchup and ginger ale to a boil. Reduce heat. Add meatballs; cover and simmer for 30 minutes or until meat is no longer pink. Serve over rice. Yield: 6 servings.
Originally published as No-Fuss Meatballs in Country Woman September/October 1999, p35

Nutritional Facts

1 each: 332 calories, 11g fat (4g saturated fat), 106mg cholesterol, 1115mg sodium, 33g carbohydrate (14g sugars, 1g fiber), 26g protein.

  • 1 egg
  • 1/4 cup milk
  • 1/4 cup finely chopped onion
  • 3/4 cup seasoned bread crumbs
  • 1/2 teaspoon salt
  • Dash pepper
  • 1-1/2 pounds lean ground beef
  • 1-1/3 cups ketchup
  • 2 cups ginger ale
  • Hot cooked rice
  1. In a bowl, combine the first six ingredients. Add beef; mix well. Shape into 1-1/4-in. balls. In a Dutch oven or large saucepan over medium heat, bring ketchup and ginger ale to a boil. Reduce heat. Add meatballs; cover and simmer for 30 minutes or until meat is no longer pink. Serve over rice. Yield: 6 servings.
Originally published as No-Fuss Meatballs in Country Woman September/October 1999, p35

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