 | | Zesty Meatballs |
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1 can Campbell's zesty tomato soup or sauce
1 1/2 lb. ground beef
1/3 c. dry bread crumbs
1 egg, beaten
1/3 c. minced celery
1/2 tsp. ground ginger
3/4 c. water
1 tbsp. soy sauce
1 tbsp. vinegar
1 tsp. brown sugar
1 clove garlic, minced |
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| Instructions |
| In bowl, thoroughly mix 1/4 cup soup, beef, crumbs, egg, celery and 1/4 teaspoon ginger. Shape into 50 meatballs; arrange in jelly-roll pan. Broil 4 inches from heat about 10 minutes or until done, turning once. Drain. In skillet, stir remaining soup, water, soy sauce, vinegar, sugar, garlic and 1/4 teaspoon ginger. Heat over low heat. Add meatballs; stir to coat.
Cover; simmer 5 minutes or until hot.
Makes 50 appetizers.
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