Carolyn's Meatballs in Lemon Sauce

This recipe given to me by my mom over 20 years ago is not the usual cream-lemon sauce, but is a beef based sauce with a slight tangy flavor that compliments the meatballs and goes well with steamed white rice.

• Ready In: 33 mins
• Serves: 4-6

Ingredients

• 1  egg, beaten
• 1 1⁄2 lbs ground beef
• 1  cup  fresh breadcrumb
• 1 1⁄2 teaspoons salt
• 1⁄4 teaspoon pepper
• 3  cups  boiling beef broth (made from boullion cubes is acceptable)
• 3  tablespoons flour, blended with
• 1⁄2 cup water
• 1  tablespoon lemon juice

Directions

1. Combine beaten egg, ground beef, bread crumbs, salt and pepper in a large bowl and form into 24 large meatballs.
2. Bring beef broth to a boil, then add meatballs. Lower heat and poach gently for 15 minutes.
3. Whisk to smooth 3 TBLS. flour and 1/2 cup of water.
4. Remove meatballs to a heated dish and skim any fat from broth.
5. Slowly stir flour mixture in to simmering broth and stir with a whisk until sauce thickens.(sauce will be thin).
6. Add lemon juice to sauce and return meatballs to the sauce. Simmer 5 minutes before serving.