Tangy Sweet & Sour Meatballs

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

Ingredients:

• 1 1/2 lb. minced meat
• 1 tsp. salt
• 1/4 tsp. pepper
• 1 clove garlic, minced
• 1 egg
• 2 tbs. matzo meal
• 1 1/2 cups ketchup
• 2 cups ginger ale

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

Freezes well.

Notes:
The recipe can be doubled, tripled and quadrupled very easily! I make 8 pounds of minced meat and quadruple the recipe.
I find it easier to use 2 separate bowls to mix the meat. This way you can mix the meat gently and not over mix it. I also cook the meatballs in 2 separate pots as well to avoid crowding.

The meatballs are made a day before and I refrigerate them over night. The next day I discard the top layer of fat and either freeze the meatballs in ziplock baggies or reheat to serve them.