Categories: Appetizers, Ground Beef, Rachael Ray
Ingredients
- 1 1/2 lbs ground beef
- 1 cup crushed ginger snaps (use your food processor)
- 1/2 cup breadcrumbs
- 1 egg
- 1/2 medium onion, minced
- 1 teaspoon allspice
- 1 tablespoon ground cumin
- 1/2 teaspoon ground ginger (or 1 T. grated fresh)
- ground black pepper
- salt
- 1 tablespoon extra virgin olive oil
- 1 tablespoon butter
- 1 (14 ounce) can reduced-sodium fat-free beef broth
- 1 lemon
- 2 -3 tablespoons brown sugar
- 2 -3 tablespoons chopped fresh flat-leaf parsley
Directions
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Combine beef, ½ cup ginger snap crumbs, bread crumbs, egg, onion, spices, salt, and pepper in a large bowl (do not overmix).
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Form into 2-inch balls.
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Heat oil and butter over med-high heat; brown meatballs evenly, about 5 minutes.
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Add broth, the juice of 1 lemon, brown sugar, and the remaining ½ cup ginger snap crumbs to the pan.
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Cook until the cookie crumbs dissolve into the sauce, stirring carefully and frequently.
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Stir in parsley; decrease heat down a bit and cover; cook 10 minutes.
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Transfer to serving dish and serve with bamboo skewers for picking.