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Prep Time: 40 Minutes Cook Time: 15 Minutes |
Ready In: 55 Minutes Servings: 2 |
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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, 1/2 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 1/2 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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