Poached Meatballs in Lemon Sauce Recipe

5 1 1
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Poached Meatballs in Lemon Sauce Recipe

Read Reviews
5 1 1
Publisher Photo
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
MAKES:
4 servings
TOTAL TIME:
Prep: 15 min. Cook: 20 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 15 min. Cook: 20 min.

Ingredients

  • 1/2 cup seasoned bread crumbs
  • 1 large egg, beaten
  • 1/2 teaspoon salt
  • 1 teaspoon grated lemon zest
  • 1 pound ground beef
  • 2-1/4 cups water, divided
  • 2 teaspoons beef bouillon granules
  • 2 teaspoons cornstarch
  • 2 tablespoons lemon juice
  • 2 large egg yolks
  • Cooked rice

Directions

In a bowl, combine bread crumbs, egg, salt and lemon zest. 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.
Originally published as Poached Meatballs in Lemon Sauce in Country Ground Beef 1993, p70

Nutritional Facts

1 each: 291 calories, 15g fat (6g saturated fat), 215mg cholesterol, 1036mg sodium, 13g carbohydrate (1g sugars, 1g fiber), 25g protein.

  • 1/2 cup seasoned bread crumbs
  • 1 large egg, beaten
  • 1/2 teaspoon salt
  • 1 teaspoon grated lemon zest
  • 1 pound ground beef
  • 2-1/4 cups water, divided
  • 2 teaspoons beef bouillon granules
  • 2 teaspoons cornstarch
  • 2 tablespoons lemon juice
  • 2 large egg yolks
  • Cooked rice
  1. In a bowl, combine bread crumbs, egg, salt and lemon zest. 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.
Originally published as Poached Meatballs in Lemon Sauce in Country Ground Beef 1993, p70

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Sally Wisdom User ID: 706350 15015
Reviewed Jul. 31, 2009

"sounds delicious, but the sodium content would 'kill' me."

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