Name: Greek Meatballs with Lemon Sauce
Ingredients: 2 lb Ground Beef; 1/2 c Finely Chopped Onion; 1/4 c Raw Regular White Rice; 1/4 c Chopped Parsley; 2 ts Salt; 1/4 ts Pepper; 4 Beef Boullion Cubes; 2 tb Butter Or Margarine; 4 Eggs; 1/4 c Lemon Juice; 1/4 ts Salt; Chopped Parsley

That means that God is more than Sunday mornings and Wednesday nights. That means there is an organized family time around the Word. That means you are living as a good example of Christ. That means you are committed to spending quantity time with them instructing and disciplining as commanded in Scripture both in the formal and informal situations that repeatedly come your way. That means you are adorning the Gospel by showing them love and forgiveness and joy and a strong marriage with your spouse. That means that you are listening to them more than you are speaking to them to hear what they are hearing and process what they are processing about life in an effort to help them to see everything from a biblical worldview.

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Meats, Eggs	Greek	Beef, Sauces and, Mc	1	Servings

INGREDIENTS

2	lb	Ground Beef
1/2	c	Finely Chopped Onion
1/4	c	Raw Regular White Rice
1/4	c	Chopped Parsley
2	ts	Salt
1/4	ts	Pepper
4		Beef Boullion Cubes
2	tb	Butter Or Margarine
4		Eggs
1/4	c	Lemon Juice
1/4	ts	Salt
		Chopped Parsley

INSTRUCTIONS

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@UOGUELPH.CA>
From: kmeade@IDS2.IDSONLINE.COM (The Meades)
Date: Mon, 16 Dec 1996 09:01:20 -0500

A Message from our Provider:

“Gratitude is our ability to see the grace of GOD, morning by morning, no matter what else greets us in the course of the day.”