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“My mother was a great cook. Unfortunately, she died when I was just 12. But, I remember her making these great meatballs. I didn't have the actual recipe, but remembered the main ingredients, so I went online to search for similar recipes. To my surprise, there were many. I went through them, and distilled them down to this recipe, which has become a family favorite. You can freeze the meatballs once they are browned, and keep them on hand. Perfect appetizer, but they also make a great main course when served over noodles.”
60 meatballs

Ingredients Nutrition


  1. Mix both meats together in a large bowl. In a small bowl, combine egg, garlic, onion, worcestershire sauce, and salt. Add to meat mixture and combine first with a fork, then with your hands to make sure the ingredients are thoroughly combined.
  2. Using 1/2 tablespoon of meat mixture, make meatballs, rolling gently so as not to create tough meatballs. A small cookie scoop of that size makes it easier to measure.
  3. Heat a skillet on medium. Add enough oil just to cover the bottom of the pan. Add meatballs to the hot pan, being careful not to overcrowd. Brown on all sides and drain on paper towels. If you are going to freeze them for later, freeze on a wax-paper lined cookie sheet until firm, then transfer to a freezer bag. No need to defrost before finishing the recipe.
  4. For Sauce: Mix ketchup and ginger ale in a saucepan. Add pepper and crushed red pepper and combine. Bring to a boil, then drop to a simmer. Gently drop in meatballs and gently simmer, covered, for 20 minutes, stirring occasionally and carefully. Add 5 minutes if the meatballs are frozen.

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