- 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
- 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
Reviews for No-Fuss Meatballs
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review