FISH OR FOWL?

INGREDIENTS

Meatballs

1 egg

2 tbsp bread crumb or matzo meal

1 clove garlic, minced

1 tsp salt

1/4 tsp back pepper

1 1/2 lbs ground chicken, white or dark meat

Sauce

1 1/2 cups ketchup

2 cups Ginger ale

1. PREPARE GROUND CHICKEN MIXTURE: In a large bowl, mix together the egg, breadcrumbs, garlic, salt and pepper. Add ground chicken and combine evenly but lightly. Don't over mix or meatballs will be tough. I shape one clean hand like an open claw and mix it that way.

2. BOIL SAUCE: Add ketchup and ginger ale to a medium to large pot. Bring to boil over medium high heat.

3. FORM MEATBALLS AND ADD TO SAUCE: Have a bowl of water nearby to wet your hands. as the mixture is sticky. Grab a little blob of chicken mixture and flop it back and forth between your two hands to lightly form a ball – about 1 1/2 inches/3.8 cm. Doesn't have to be perfectly round. Try not to handle too much. Gently drop the meatball in the boiling sauce. Repeat using the entire mixture. You will get about 25-30 meatballs. Alternatively, form all meatballs and then drop them in one at a time.

Gently swirl the pot on the stove top to 'stir' the meatballs and sauce. Stirring with a spoon can break them apart. After 5 minutes they will be solid enough to stir.

4. COOK MEATBALLS: Lower heat to medium-low heat and simmer for 1 hour, covered. Partially uncover the pot and cook another 30 minutes. Stir, then uncover pot and cook another 30 minutes. Sauce will thicken (it will coat the back of a spoon) and even thicken more with standing or in the fridge. Total cook time is 2 hours. If you're in a rush, 90 minutes will be fine with the cover off for the last 45 minutes. Taste and adjust seasonings if needed e.g. a squeeze of lemon juice if too sweet or a bit more salt.