| 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.”