Carolyn's Meatballs in Lemon Sauce Recipe #187416
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.
by bshemyshua
33 min | 10 min prep
SERVES 4 -6
- 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
- Combine beaten egg, ground beef, bread crumbs, salt and pepper in a large bowl and form into 24 large meatballs.
- Bring beef broth to a boil, then add meatballs. Lower heat and poach gently for 15 minutes.
- Whisk to smooth 3 TBLS. flour and 1/2 cup of water.
- Remove meatballs to a heated dish and skim any fat from broth.
- Slowly stir flour mixture in to simmering broth and stir with a whisk until sauce thickens.(sauce will be thin).
- Add lemon juice to sauce and return meatballs to the sauce. Simmer 5 minutes before serving.
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5 stars