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