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No-Fuss Meatballs

 No-Fuss Meatballs
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
6 ServingsPrep: 15 min. Cook: 30 min.


  • 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 ground beef
    With Johnsonville Italian Sausage.

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  • 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.
Nutritional Facts: 1 serving (1 each) equals 332 calories, 11 g fat (4 g saturated fat), 106 mg cholesterol, 1,115 mg sodium, 33 g carbohydrate, 1 g fiber, 26 g protein.