Poached Meatballs in Lemon Sauce

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.