Gingered Meatballs

Rachael Ray

• Ready In: 55 mins
• Yields: 10 to 12 appetizers

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

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.