1 can Campbell's Zesty tomato soup/sauce
1 1/2 lbs. ground beef
1/3 c. dry bread crumbs
1 egg, beaten
1/3 c. celery, minced
1/2 tsp. ground ginger
3/4 c. water
1 tbsp. Worcestershire sauce
1 tbsp. vinegar
1 tsp. brown sugar
Garlic

In a bowl, thoroughly mix 1/4 cup soup, beef, crumbs, 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. In skillet, stir remaining soup, water, 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.