Instructions: In large bowl, combine ground chicken, minced garlic, egg whites, breadcrumbs, 1/4 cup/50 mL ketchup, salt, pepper and parsley. Shape into 1-inch/2.5 cm balls. Reserve.

To prepare sauce, heat oil in large non-stick saucepan. Add garlic and onion. Cook on low heat until fragrant but do not brown. Add 1/2 cup/125 mL ketchup, tomatoes and ginger ale.

Bring to boil (if sauce is too thick, add about 1/2 cup/125 mL water or additional ginger ale). Taste and adjust seasonings if necessary.

Add chicken balls to boiling sauce. Reduce heat and cook gently, uncovered, for 20 to 30 minutes, or until meatballs are tender and sauce is thick.

Cooking With Bonnie Stern) can also be served as a main course over rice, couscous or orzo and steamed broccoli.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.