Preparation:
Soak bread in milk with onions, salt and pepper. Add egg, 2 teaspoons lemon juice and meat. Mix, shape into balls. Bring broth to boil, drop in meatballs. Reduce heat; simmer 20 minutes. Remove meat; keep warm. Strain stock; saute minced onion in margarine until transparent. Stir in flour. Add 2 1/2 cup stock and 2 teaspoon lemon juice, cook stirring constantly until thickened. Serve over wide noodles or with sauerkraut.
When I make these, I usually double recipe and freeze half meat balls in zip lock bags in meal sized portions. I also freeze remaining broth to use next time I make them. For the broth, I usually use 2 cans of beef broth and 3-4 bullion cubes. The meatballs are tasty, stay moist and don't form a hard outer crust that sometimes happens with fryin |
