I am going to start off by saying, I did not create this recipe. I would never take credit for something that wasn’t my own. This recipe comes from the wonderful (although no longer in print) book by Norene Gilletz. This  book, to quote a new cookbook from earlier this year (Bathurst Street Kitchen) stated, “No young bride from 1968 on, left home without this cookbook”. Well, I wasn’t a young bride, but I did leave home, with this cookbook under my arm.

Everyone has a story about how their book. The pages are oiled stained, or butter stained, or just plain falling apart. But the booked is so beloved, it will be cherished forever. As I said, it is no longer going to be reprinted so copies will be harder to come by. A friend of mine saw my post on Facebook and has ordered me a new copy.

Out of the many many go to recipes in this book, the tangy sweet and sour meatballs are one of ‘expected’ contributions to all of our holiday tables. The recipe is so simple and easy and in my opinion, no fail. Other than salt, pepper and garlic, has a total 5 ingredients.

For those who don’t own this book, here is the recipe (as requested by a few Facebook friends)

Ingredients:
1 1/2 lb. Minced meat (can be beef, chicken, veal, turkey)
1 tsp. salt
1/4 tsp. pepper
1 clove of garlic, minced
1 egg
2 tbsp. matzo meal
1 1/2 cup Ketchup
2 cups Ginger Ale

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

Sidenote: the book says that the recipe yields 6 servings as an appetizer and 4 servings as a main course. I am not sure how big/small the actual meatballs they are comparing when putting the yield in the book. I make small to medium size portions. They are amazing over white rice, so if I was making them as a meal, I would make them larger.

They freeze well and I can promise you that you will not be able to stay away from snacking on a few as you put them in the containers once cooled. Make them once and you will make them again.

Bon appetite!