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Meatballs: Poached Meatballs in Lemon Sauce

Source of Recipe

Taj Renee Brown


List of Ingredients

1/2 cup seasoned dry bread crumbs
1 egg, beaten
1/2 teaspoon salt
1 teaspoon grated lemon rind
1 pound ground beef
3 1/4 cups water, divided
2 beef bouillon cubes
2 teaspoons cornstarch
2 tablespoons fresh lemon juice
2 egg yolks
cooked rice


Recipe

In a mixing bowl, combine bread crumbs, egg, salt and lemon peel. Add ground beef; mix well. Shape into 12 meatballs, about 1 1/2" in diameter; set aside. In a saucepan, bring 2 cups water to a boil; add bouillon and stir to dissolve. Gently drop meatballs into broth. Reduce heat and simemr for 10 minutes or until the meatballs are no longer pink; remove to a warm bowl. Combine cornstarch and remaining water; stir into broth. Add lemon juice; cook and stir until thickened. Stir a small amount of broth into egg yolks; blend well. Return to saucepan and heat through. Serve sauce over meatballs. Yield: 4 servings.