Carolyn's Meatballs in Lemon Sauce |
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Prep Time: 10 Minutes Cook Time: 23 Minutes |
Ready In: 33 Minutes Servings: 6 |
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This recipe given to me by my mom over 20 years ago is not the usual cream-lemon sauce, but is a beef based sauce with a slight tangy flavor that compliments the meatballs and goes well with steamed white rice. Ingredients:
1 egg, beaten |
1 1/2 lbs ground beef |
1 cup fresh breadcrumb |
1 1/2 teaspoons salt |
1/4 teaspoon pepper |
3 cups boiling beef broth (made from boullion cubes is acceptable) |
3 tablespoons flour, blended with |
1/2 cup water |
1 tablespoon lemon juice |
Directions:
1. Combine beaten egg, ground beef, bread crumbs, salt and pepper in a large bowl and form into 24 large meatballs.
2. Bring beef broth to a boil, then add meatballs. Lower heat and poach gently for 15 minutes.
3. Whisk to smooth 3 TBLS. flour and 1/2 cup of water.
4. Remove meatballs to a heated dish and skim any fat from broth.
5. Slowly stir flour mixture in to simmering broth and stir with a whisk until sauce thickens.(sauce will be thin).
6. Add lemon juice to sauce and return meatballs to the sauce. Simmer 5 minutes before serving.
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