Yield: 1 Servings
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 \N | Beef Boullion Cubes |
2 tablespoons | Butter Or Margarine |
4 \N | Eggs |
¼ cup | Lemon Juice |
¼ teaspoon | Salt |
\N \N | Chopped Parsley |
MEATBALLS
LEMON SAUCE
1. Make meatballs: In medium bowl, combine beef, onion, rice, parsley, salt and pepper with ¼ cup cold water. Using hands, mix well to combine.
2. Shape mixture into meatballs, 1¼ 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 ¼ 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