Mix first four ingredients, and add to meatballs. Simmer, covered for 10-12 minutes (until meat is heated through). Uncover and continue simmering for another 8-10 minutes, allowing liquid to reduce and thicken. Serve with rice. For a thicker sauce, reduce covered cooking time, increase uncovered cooking time.
1 lb carrots, peeled & sliced into 1⁄4” pieces
2 Tbsp unsalted butter
1 tsp salt
1/3 c. Ginger beer syrup (for more prominent ginger flavor, use the Double Ginger syrup)
1 Tbsp sugar
Black pepper, to taste
Melt the butter in a pan over medium-high heat, then add carrots.
Toss to coat, then reduce heat to medium. Sprinkle salt over
carrots and toss again. Sauté for 3 minutes, then add the sugar
and pepper, tossing to combine. Add the ginger syrup. Cover and
cook for 3 minutes.
Uncover and increase heat to medium-high. Toss the carrots
occasionally to keep them moving, and cook away most of the
liquid. Remove from heat; serve. Makes 4 servings.
(Recipe courtesy of Paige Gyldersleve)