Sweet & Sour Meatballs
What You Need
1/4 cup bread crumbs
1 (14 ounce) bottle of your favorite ketchup (I use Heinz)
1 (12 ounce) can Vernor’s ginger ale (other ginger ale won’t provide the same flavor)
1 ½ lbs ground beef
Mix together the ground beef and bread crumbs in a bowl.
Form meatballs (whatever size you want).
Heat a frying pan over medium-high heat. Spray lightly with PAM or oil lightly.
Place meatballs in pan and turn frequently until browned but not cooked through.
Mix together ketchup and Vernor’s in a bowl. Pour mixture over the browned meatballs. Scrape up any browned bits stuck to the bottom of the pan.
Bring to a boil then lower to simmer. Cover pan while simmering.
Let simmer, stirring occasionally, for at least 1 hour--the longer the better (I like to let them simmer for a minimum of 2 hours).
They can be made a day ahead. After the initial simmer, let them cool, and then place the pot/pan in the refrigerator. The next day, warm on low and simmer for a minimum of 1 hour.
They freeze well, so feel free to make and save!
Total Prep Time: 20 minutes
Cook Time: 2+ hours
Recipe by Beth Goldring