Tangy Ginger Cocktail Meatballs Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 basic cocktail meatball recipe, found in cookbook,
Main Course: Beef, Pork, and Lamb
1 32 oz bottle of ketchup
1 liter of Vernors© ginger ale
STOP, you can be done if you wish, yes, for real!
1 can of diced pineapple (optional)
1 bell pepper diced (optional)
Alternate ingredients in lieu of meatballs:
2 1 lb packages of little smoked sausages
or
3 lbs of sliced smoked sausage or kielbasa
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Directions: |
Directions:In a soup pot, pour ketchup into pan. Pour some of the ginger ale into ketchup bottle and shake to get all the ketchup in bottle and pour into pan. Pour remaining ginger ale into ketchup making a thin, liquid tomato sauce. Bring to a rolling boil. Drop meatballs uncooked into sauce a few at a time until you have rolled all the meat. Reshape the balls as you plunk them into boiling mixture. Once all are added you can simmer this uncovered for about 1 hour until the sauce thickens. This is excellent without any other additions but if you wish to make it sweeter or more interesting with a tropical flavor, add pineapple and green pepper to sauce while the meatballs are simmering. |
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Number Of
Servings: |
Number Of
Servings:30 |
Preparation
Time: |
Preparation
Time:1/2 hour plus simmering time |
Personal
Notes: |
Personal
Notes: My mom, Carol, always made these for parties when we were young and they are good! People would ask me for the recipe and were astonished to find out it was simply the ketchup and Vernors© that combine to make a very tangy, barbecue style sauce. In fact I have added molasses with a couple of teaspoons of cider vinegar and some garlic and diced onion and simmered down and used it as a barbecue sauce on chicken and ribs! Serves 25.
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