Ginger Snap Meatballs
|Lean ground beef||1 Pound|
|Breadcrumbs||3⁄4 Cup (12 tbs)|
|Onion||1 Medium, minced|
|Black pepper||1⁄4 Teaspoon|
|Lemon juice||6 Tablespoon|
|Beef broth||2 1⁄2 Cup (40 tbs)|
|Brown sugar||1⁄2 Cup (8 tbs)|
|Gingersnap crumbs||3⁄4 Cup (12 tbs)|
Mix ground meat, bread crumbs, onion, salt, pepper, 3 tablespoons lemon juice, and water in a bowl.
Mix well; form into 1 inch balls.
Heat shortening in medium skillet; brown the meatballs.
Remove balls from pan.
Add beef broth and 3 tablespoons lemon juice to pan drippings.
Bring to a boil, then add brown sugar and gingersnap crumbs.
Add meatballs to this sauce and cook, covered, for 10 minutes.
Stir once; allow to simmer uncovered 5 more minutes.
This goes well with noodles.