menu search

Mom's Meatballs



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.
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.
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.
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.