No-Fuss Meatballs Recipe

No-Fuss Meatballs Recipe
No-Fuss Meatballs Recipe
I can always rely on these easy-to-make meatballs to feed my hungry family in a hurry. The simple yet savory sauce is made with just two ingredients I always have on hand, and it keeps the meatballs moist and tender.—Dr. L. M. Walton, Farmerville, Louisiana
  • Preparing Time: 30 minutes
  • Total Time: 30 minutes
  • Served Person: 6
white meat free tree nut free nut free contains gluten contains red meat shellfish free contains dairy contains eggs
  • 1/2 teaspoon salt
  • 1 egg
  • 1/4 cup milk
  • dash pepper
  • 1/4 cup finely chopped onion
  • hot cooked rice
  • 1-1/2 pounds lean ground beef
  • 2 cups ginger ale
  • 1-1/3 cups ketchup
  • 3/4 cup seasoned bread crumbs
  • Carbohydrate 53.4032355559376 g
  • Cholesterol 1.28000000084535 mg
  • Fat 2.06209111138585 g
  • Fiber 1.77022226319048 g
  • Protein 6.56756666693887 g
  • Saturated Fat 0.632007777935436 g
  • Serving Size 1 1 serving (212g)
  • Sodium 502.023111114492 mg
  • Sugar 51.6330132927472 g
  • Trans Fat 0.243337777809732 g
  • Calories 262 calories

Directions In a bowl, combine the first six ingredients. Add beef; mix well. Shape into 1-1/4-in. balls. In a Dutch oven or large saucepan over medium heat, bring ketchup and ginger ale to a boil. Reduce heat. Add meatballs; cover and simmer for 30 minutes or until meat is no longer pink. Serve over rice. Yield: 6 servings. Originally published as No-Fuss Meatballs in Country Woman September/October 1999, p35 Nutritional Facts 1 serving (1 each) equals 332 calories, 11 g fat (4 g saturated fat), 106 mg cholesterol, 1,115 mg sodium, 33 g carbohydrate, 1 g fiber, 26 g protein. Print Add to Recipe Box Email a Friend