MEATBALLS IN LEMON CAPER SAUCE
Categories Beef Appetizer Quick & Easy Lemon Gourmet Sugar Conscious Peanut Free Tree Nut Free Soy Free
Yield Serves 2
Number Of Ingredients 15
Steps:
- In a bowl stir together the bread crumbs, the egg, the onion, 2 teaspoons of the capers, minced, and salt and pepper to taste, add the beef, combine the mixture gently but thoroughly (do not over mix). Form the beef mixture into small meatballs, about 1 inch in diameter.
- In a flameproof casserole just large enough to hold the meatballs in one layer simmer 1/2 cup of the water, the broth, and lemon juice with the bay leaf, the zest strip, and the pickling spice, covered, for 10 minutes, add the meatballs, and cook them, covered, at a gentle simmer for 20 minutes. Transfer the meatballs with a slotted spoon to a plate and keep them warm. In a small bowl stir together the remaining 1 teaspoon water and the cornstarch, stir the cornstarch mixture into the broth mixture, and boil the sauce, stirring until it is thickened. Remove the casserole from the heat and stir in the sour cream, the remaining 1 teaspoon capers, the grated zest, and 2 teaspoons of the parsley, stirring until the sauce is combined. Return the meatballs to the casserole and cook the mixture over low heat, stirring, for 1 minute. Discard the bay leaf and the zest strip and serve the meatballs and sauce, sprinkled with the remaining 1 teaspoon parsley, over the noodles.
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.
Provided by bshemyshua
Categories White Rice
Time 33m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Combine beaten egg, ground beef, bread crumbs, salt and pepper in a large bowl and form into 24 large meatballs.
- Bring beef broth to a boil, then add meatballs. Lower heat and poach gently for 15 minutes.
- Whisk to smooth 3 TBLS. flour and 1/2 cup of water.
- Remove meatballs to a heated dish and skim any fat from broth.
- Slowly stir flour mixture in to simmering broth and stir with a whisk until sauce thickens.(sauce will be thin).
- Add lemon juice to sauce and return meatballs to the sauce. Simmer 5 minutes before serving.
Nutrition Facts : Calories 523.4, Fat 28.8, SaturatedFat 10.7, Cholesterol 169.1, Sodium 1630, Carbohydrate 24.4, Fiber 1.4, Sugar 1.9, Protein 38.9
NUTTY CHICKEN MEATBALLS WITH LEMON SAUCE
A fun variation on meatballs.
Provided by Jessica
Categories Meatballs
Time 45m
Yield 12
Number Of Ingredients 14
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Mix chicken, 1/2 cup almonds, 1 egg, lemon juice, mustard powder, curry powder, salt, and pepper together in a bowl. Roll mixture into 12 balls using floured hands to prevent sticking.
- Beat remaining egg in a bowl. Combine remaining 1 1/2 cups almonds and bread crumbs in a bowl. Roll meatballs in beaten egg and then in almond mixture and place on a baking sheet.
- Bake in the preheated oven for 15 to 20 minutes.
- Meanwhile, heat broth in a saucepan over medium heat, about 5 minutes. Whisk cream cheese into broth and gently heat while beating until smooth. Add lemon juice, parsley, and chives. Keep lemon sauce warm until meatballs are done.
- Serve meatballs with lemon sauce.
Nutrition Facts : Calories 240.6 calories, Carbohydrate 10.9 g, Cholesterol 68.8 mg, Fat 16.4 g, Fiber 2.3 g, Protein 13.7 g, SaturatedFat 5.3 g, Sodium 214.5 mg, Sugar 1.4 g
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