Saturday, November 6, 2010

Lemon Meatballs

These meatballs are served at every Octoberfest. They are delicious!
From: Cindy Gabrielsen
1 lb. ground beef
1 cup bread crumbs (seasoned)
1 egg
1 tsp. grated lemon rind
2 c. water
2 beef bouillon cubes
1 T. lemon juice 2-3 lemons
1 tsp. cornstarch
2 T. cold water
1 egg yolk
Combine meat, breadcrumbs, egg, lemon zest and mix together. Shape into meatballs. Bring 2 c. water to boil in sauce pan, add bouillon, stir until dissolved. Gently drop meatballs into water. Cook 8-10 minutes. Remove meatballs, keep warm. Add lemon juice to water. Dissolve cornstarch in cold water. Stir into water. Cook until thickened. Add little of water to egg yolk, and then add to other sauce. Remove from heat, pour over meatballs.

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