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Poached Meatballs in Lemon Sauce Recipe

100% would make again

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

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4 Servings
Prep: 15 min. Cook: 20 min.

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

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.
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.
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.

Nutrition Facts: 1 serving (1 each) equals 291 calories, 15 g fat (6 g saturated fat), 215 mg cholesterol, 1,036 mg sodium, 13 g carbohydrate, 1 g fiber, 25 g protein.

Poached Meatballs in Lemon Sauce published in Country Ground Beef , p70

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