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

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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