Ginger Garlic Lemon Meatballs

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READY IN: 1hr 30mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In Dutch oven combine lean ground beef with egg, half of (finely chopped onions, mushrooms, ginger, green pepper) & garlic. Sprinkle liberally with black pepper, and gently with cayenne, thyme. (Granulated garlic can be substituted for fresh garlic: Sprinkle generously) Easiest way to mix is mash into big patty, cut in 4 pieces & stack up; Mash flat & repeat 3 or 4 times. Turn into a big bowl & form into ¾ inch (2 cm) balls.
  • In Dutch oven fry meatballs, a few at a time, setting them aside as they are done.
  • Return meatballs to dutch oven. Add bouillon, ketchup, lemon, Tabasco, soy sauce and rest of chopped veggies. Simmer 15 or 20 minutes, adding water if necessary to keep them covered.
  • Re-stir cold water and cornstarch. Add it and pancake syrup. Simmer until sauce thickens, stirring occasionally.
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