Side Pannel
Veal Meatballs with Lemon Sauce
Veal Meatballs with Lemon Sauce
- Recipe Submitted by ADMIN on 09/26/2007
Category: Meat, Sauces
Ingredients List
- 2 lb Ground veal
- 1/2 c Matzo meal
- 1 Egg
- 2 Egg whites
- 1/4 c Water
- 1 Onion, grated
- 2 tb Parsley, minced
- 1/2 ts Pepper
- 1/3 c Matzoh meal
- 6 tb Oil
Directions
LEMON SAUCE
2 tb Potato starch
2 c Chicken soup
2 Egg yolks
3 tb Lemon juice
ds Lemon rind, grated
1 tb Parsley, minced
Meatballs: Blend 1/2 cup matzo meal, eggs, water, parsley, salt, pepper
and meat. Shape into small balls; roll in remaining 1/3 cup matzo meal.
Heat oil; brown meatballs on all sides. Lower heat; cook another 15
minutes.
Lemon Sauce: Slowly stir enough soup into the potato starch to form a
paste. Add the rest of the soup; bring to a boil, stirring constantly.
Lower heat; continue stirring until thickened. Remove from heat.
Beat yolks, lemon juice, lemon rind and parsley together. Add a little of
hot mixture; stir rapicly. Slowly add the rest of the hot mixture, stirring
quickly all the time. Over low heat, stir; cook until thickened again. DO
NOT BOIL. Serve over meatballs.
2 tb Potato starch
2 c Chicken soup
2 Egg yolks
3 tb Lemon juice
ds Lemon rind, grated
1 tb Parsley, minced
Meatballs: Blend 1/2 cup matzo meal, eggs, water, parsley, salt, pepper
and meat. Shape into small balls; roll in remaining 1/3 cup matzo meal.
Heat oil; brown meatballs on all sides. Lower heat; cook another 15
minutes.
Lemon Sauce: Slowly stir enough soup into the potato starch to form a
paste. Add the rest of the soup; bring to a boil, stirring constantly.
Lower heat; continue stirring until thickened. Remove from heat.
Beat yolks, lemon juice, lemon rind and parsley together. Add a little of
hot mixture; stir rapicly. Slowly add the rest of the hot mixture, stirring
quickly all the time. Over low heat, stir; cook until thickened again. DO
NOT BOIL. Serve over meatballs.
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