Ginger Garlic Lemon Meatballs

Total Time: 1 hr 30 mins Preparation Time: 45 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 500 g lean ground beef (about 1.1 lbs)
• 1 egg
• 1 cup onion, finely chopped
• 1 cup mushroom, finely chopped
• 1/8 cup gingerroot, finely chopped
• 1/2 cup green pepper, finely chopped
• 3 -4 garlic cloves, finely chopped (or granulated garlic)
• 1 dash black pepper (be generous)
• 1 dash cayenne (be cautious)
• 1 dash thyme (be cautious) (optional)
• 2 cups beef bouillon
• 1/2 cup ketchup
• 1/4 cup lemon juice
• 5 -10 drops tabasco sauce
• 3 -5 dashes soy sauce
• 1 cup cold water, with
• 3 tablespoons cornstarch, well stirred
• 1/4 cup pancake syrup

Recipe

• 1 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.
• 2 in dutch oven fry meatballs, a few at a time, setting them aside as they are done.
• 3 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.
• 4 re-stir cold water and cornstarch. add it and pancake syrup. simmer until sauce thickens, stirring occasionally.