Poached Meatballs in Lemon Sauce |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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I discovered this among my collection of Southern recipes, and when I fixed these meatballs for my husband, there wasn't one left! The lemon sauce gives a nice tang to the taste buds.Taj Renee Brown, San Antonio, Texas Ingredients:
1/2 cup seasoned bread crumbs |
1 egg, beaten |
1/2 teaspoon salt |
1 teaspoon grated lemon peel |
1 pound ground beef |
2-1/4 cups water, divided |
2 teaspoons beef bouillon granules |
2 teaspoons cornstarch |
2 tablespoons lemon juice |
2 egg yolks |
cooked rice |
Directions:
1. In a bowl, combine bread crumbs, egg, salt and lemon peel. Add ground beef; mix well. Shape into 12 meatballs, about 1-1/2 in. in diameter; set aside.
2. In a saucepan, bring 2 cups water to a boil; add bouillon and stir to dissolve. Gently drop meatballs into broth. Reduce heat and simmer for 10 minutes or until the meatballs are no longer pink; remove to a warm bowl.
3. 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.
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