So much of everyday life is centered around balls. When dad wants to spend some quality time with his son, they grab balls. Many a man spends his Sundays and Mondays watching other grown men play with balls. It is rare, however, that when one is hungry he immediately reaches for the balls. I now introduce the biggest revolution in ball technology since the ball pit-- The Ginger Balls. These incredible spheres of meatiness in an inconceivably-delicious sauce will cause you to rethink your view of all things that are round. After one bite, you will forever wish all the golf balls, footballs, super balls, and boccie balls that you see were made of animal flesh. Try these meaty orbs, but beware the consequences.
GINGER BALLS
By Natreed Bernellnick
Ingredients:
1 pound ground sirloin
1 pound ground hamburger
6 cloves garlic
1½ tablespoons ginger
1¼ cup jelly
1½ cup tomato sauce
2 slices of potato bread, crumbled
1 large egg
2 tablespoons Italian seasoning
1 teaspoon crushed red pepper
½ teaspoon cayenne pepper
3 tablespoons butter
Directions:
Combine jelly and tomato sauce and simmer in a sauce pan. In separate bowl, combine meat, ginger, garlic, bread crumbs, egg, Italian seasoning, crushed red pepper, and cayenne pepper into homogenous mixture. Form tightly compacted balls from the meat mixture. Sauté meat balls in butter until done. Pour the sauce over the meat balls. Enjoy.
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