Gingered Meatballs

• 1 12 lbs ground beef
• 1 cup crushed ginger snaps (use your food processor)
• 12 cup breadcrumbs
• 1 egg
• 12 medium onion, minced
• 1 teaspoon allspice
• 1 tablespoon ground cumin
• 12 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

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.

ground beef, ginger snaps, breadcrumbs, egg, onion, allspice, ground cumin, ground ginger, ground black pepper, salt, extra virgin olive oil, butter, beef broth, lemon, brown sugar, parsley

Taken from www.food.com/recipe/gingered-meatballs-220995 (may not work)