Ginger Garlic Lemon Meatballs

Ingredients

• 500 g lean ground beef (about 1.1 lbs)
• 1 egg

Veggies

• 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)

Seasonings

• 1 dash black pepper (be generous)
• 1 dash cayenne (be cautious)
• 1 dash thyme (be cautious) (optional)

Sauce Ingredients

• 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

Directions

1. 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. 2

   In Dutch oven fry meatballs, a few at a time, setting them aside as they are done.

3. 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. 4

   Re-stir cold water and cornstarch. Add it and pancake syrup. Simmer until sauce thickens, stirring occasionally.