Total Time
55mins
Prep 40 mins
Cook 15 mins

Rachael Ray

Ingredients Nutrition

Directions

  1. Combine beef, ½ cup ginger snap crumbs, bread crumbs, egg, onion, spices, salt, and pepper in a large bowl (do not overmix).
  2. Form into 2-inch balls.
  3. Heat oil and butter over med-high heat; brown meatballs evenly, about 5 minutes.
  4. Add broth, the juice of 1 lemon, brown sugar, and the remaining ½ cup ginger snap crumbs to the pan.
  5. Cook until the cookie crumbs dissolve into the sauce, stirring carefully and frequently.
  6. Stir in parsley; decrease heat down a bit and cover; cook 10 minutes.
  7. Transfer to serving dish and serve with bamboo skewers for picking.

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