1 lb. hamburger
Dash pepper
1 egg
3/4 c. soft bread crumbs
1/4 c. water
1/4 c. chopped onion
1/2 tsp. salt
1 1/2 c. water
2 beef bouillon cubes
1/3 c. brown sugar
1/4 c. raisins (dark)
2 1/2 tbsp. lemon juice
1/2 c. coarse gingersnap crumbs

Combine meat with next six ingredients. Shape into about 25 one inch balls. Bring 1 1/2 cups of water to boil; stir in bouillon, sugar, raisins, lemon juice and cook meatballs in sauce, uncovered, over low heat about 15 minutes. Add gingersnap crumbs (after turning meatballs over). Cook another 10 minutes, spooning sauce over all. As sauce has a tendency to stick, you may have to add more water. Serves 6.