I don't usually write a review for a recipe that I make significant changes to, but the result was so good that I just had to share. The lemon sauce inspired me to give it a Mediterranean twist, so I started with ground lamb. I added some minced garlic, dried marjoram and the freshly-grated zest of a lemon. Then, the meatballs went into chicken broth. I thickened the sauce with the flour and added all the juice from the lemon. So good! Besides rice, you could also serve this with couscous, noodles, or even potatoes.<br/><br/>I have to say, I'd never poached meatballs before and was a little nervous. Not to worry. It's GENIUS! No constant turning, no splattered grease on the stove, no heating up the oven...Why haven't I heard of this before now?<br/><br/>Thanks, bshemyshua, for posting. Sorry I didn't follow it exactly, but it's a great recipe and it's been saved in my recipe box.
These were absolutley the best meatballs I have ever made! The sauce is to die for. I did add more like 2 tbsp lemon juice, and it gave it just a little extra flavour, but not lemony by any means. The meatballs held together really well,I think because of the poaching. Thanks for a delicious recipe!
This was different than any meatball recipe I have tried before. I thought it was good and very easy to make. The lemon sauce was a good compliment to the meat. My husband, who is not a meatball fan, thought they were very good meatballs. I spaced making the rice until everything was almost finished and so I served it over noodles instead.
This was a very simple and tasty recipe. DH said that it tasted even better as leftovers, probably because the meatballs soaked the sauce a bit. Easy, fairly healthy and satisfying. Only change we made was ground turkey instead of beef. Thanks for sharing.