Little Round Chinese Meatballs

I got this out of Peg Bracken's I Hate To Cook Book. I made them today and would have to reccommend to anyone who makes these to use LOW-SODIUM soy sauce, as the regular stuff makes these smack-ya backwards salty!!

• Ready In: 1 hr 5 mins
• Serves: 25
• Yields: 50 balls

Ingredients

• 1 1⁄2 lbs ground beef
• 1⁄2 cup soy sauce (please use low sodium so that I don't get yelled at in reviews! =)
• 2  tablespoons water
• 1  tablespoon ground ginger
• 1  garlic clove, minced

Directions

1. Mix all ingredients. Shape into little balls about 1-inch in diameter. Bake on a sheet pan for 1 hour at 275°F.