Recipe - Tangy Sweet And Sour Meatballs

1 One half pound Minced meat
1 teaspoon Salt
One fourth teaspoon Pepper
1 Clove garlic minced
1 Egg
2 tablespoon Matzo meal
1 One half cup Ketchup
2 cup Ginger ale

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

Yield: 6 servings as an appetizer, 4 servings as a main course.

Posted to JEWISHFOOD digest V97 #011, by alotzkar@direct.ca (Al) on Mon,
13 Jan 1997.