| Measure | Ingredient |
|---|---|
| 2 pounds | Ground Beef |
| ½ cup | Finely Chopped Onion |
| ¼ cup | Raw Regular White Rice |
| ¼ cup | Chopped Parsley |
| 2 teaspoons | Salt |
| ¼ teaspoon | Pepper |
| 4 | Beef Boullion Cubes |
| 2 tablespoons | Butter Or Margarine |
| 4 | Eggs |
| ¼ cup | Lemon Juice |
| ¼ teaspoon | Salt |
| Chopped Parsley |
MEATBALLS LEMON SAUCE 1. Make meatballs: In medium bowl, combine beef, onion, rice, parsley, salt and pepper with 1/4 cup cold water. Using hands, mix well to combine. 2. Shape mixture into meatballs, 1 1/4 inches in diameter. 3. In large kettle (pot), combine boullion cubes, butter, and 4 cups water; boil. 4. Drop meatballs, one by one, into boiling liquid. Return to boiling; reduce heat, and simmer, covered, 50 minutes. 5. Mean while, make lemon sauce: In top of double boiler, over hot, not boiling, water, using rotary beater, beat eggs with 2 tbsp cold water until light and fluffy. 6. Remove 1/4 cup hot boullion from kettle; gradually add to egg mixture, beating constantly. 7. Gradually stir in lemon juice. Cook, stirring occasionally, until sauce thickens. Add salt. Remove from heat; let stand over hot water 5 minutes before serving. 8. To serve: With slotted spoon, remove meatballs to serving dish. Pour sauce over them. Sprinkle with chopped parsley. Serve the meatballs with cooked rice or mashed potatoes, if desired. Makes 6 to 8 servings. Posted to MC-Recipe Digest V1 #345 Recipe by: Lisa A Neilson <lneilson@...> From: kmeade@... (The Meades) Date: Mon, 16 Dec 1996 09:01:20 -0500