| | Poached Meat Balls
1 pound of ground beef
1/2 cup of seasoned bread crumbs
1 egg
1 teaspoon of grated lemon rind
1 cup of water
2 beef bouillon cubes
1 tablespoon of lemon juice
1 teaspoon of cornstarch
2 tablespoons of cold water
1 egg yolk
Combine meat, bread crumbs, egg and lemon rind; mix lightly. Shape into 12 meatballs. Bring water to a boil in medium size saucepan; add bouillon cubes; stir until dissolved. Gently drop meatballs into simmering bouillon. Cook 8 - 10 minutes.
Remove meatballs; keep warm. Add lemon juice to bouillon. Dissolve cornstarch in cold water; stir into hot bouillon. Continue to cook stirring constantly, until slightly thickened. Add a small amount of hot bouillon mixture to egg yolk; beat well; stir into hot bouillon. Remove from heat and pour over meatballs. 4 servings |
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