Ginger Meatballs
submitted by Terry Blackburn

This is one of the many recipes that I received from Mother (Ruby (Fornof) Blackburn, years ago. It is an excellent appetizer and a party favorite. It is also great as a main course over noodles. These are easy to make; usually I spend more time preparing and cleaning up than in actually making the meatballs. I usually make at least 2-3 pounds.They freeze very well.

1 lb. ground beef
1 egg
2 tbsp. Worchestershire sauce
1 tsp. onion juice
1 tsp. garlic juice
1 slice white bread
1 tsp. salt
1/4 tsp. black pepper
1 tsp. Tabasco sauce
1 tbsp. prepared horseradish

Sauce
2-1/2 oz. soy sauce
1/4 cup sugar
1/2 cup water
1 clove garlic, crushed
1 tbsp. ground ginger

Pulse bread in food processor until it is in small bits and crumbs. Blend with all the remaining ingredients (using hands is easiest), trying not to overwork the meat. Roll meat into 1 inch balls.

Place all sauce ingredients in a frying pan, stir together and boil for 1 minute. Add enough meatballs to cover bottom of the pan, and simmer in sauce one minute on each side (turn gently with a spoon). Remove and add meatballs to pan, cooking in same way. You may skim any fat from top of sauce after it cools. Serve meatballs in the sauce (may be reheated).