Poached Meatballs In Lemon Sauce Food

CAROLYN'S MEATBALLS IN LEMON SAUCE

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.

POACHED COD WITH LEMON-BUTTER SAUCE

Steps:

• Cut cod fillets into four serving size pieces and place in large pan in one layer.
• Add the milk and the water to the pan so that the fish is barely covered--if necessary add more water.
• Add the bay leaf, the parsley sprigs, peppercorns and cloves.
• Bring to a simmer and cover and cook gently for three to four minutes until fish just flakes--cooking time will depend upon the thickness of the fish--do not overcook.
• While the fish is poaching, start the sauce by melting one tablespoon of the butter in a saucepan and briefly cooking the garlic and the shallots in the butter.
• Remove 1/4 cup of the poaching liquid and add it to the sauce, stirring all the while.
• Bring the sauce to a boil, add the lemon juice and swirl in the remaining butter, one tablespoon at a time.
• Remove from the heat and add the minced parsley.
• Taste the sauce and adjust seasoning.
• Drain the fish and serve it hot with the lemon-butter sauce poured over it.

KONIGSBERGER KLOPSE (GERMAN MEATBALLS IN CREAMY CAPER SAUCE)

Steps:

• In a large saucepan or Dutch oven such as Le Creuset, heat broth ingredients (stock, bay leaf, cider vinegar, white wine, peppercorns, and 2 tablespoons capers) to a simmer over medium heat.
• Meanwhile, combine meatball ingredients, mix well.
• Form meat mixture into golf-ball sized balls (note: mixture will be a bit sticky and delicate to work with, but this is normal, and the result will be a moist and tender meatball!). Roll them in flour, and carefully place into hot broth; simmer each batch for 15 minutes, but do not boil. (Tip: do not crowd meatballs, ie only simmer about 10-12 meatballs at a time). Note that the broth will thicken as you add the flour covered meatballs, which will make a nice sauce.
• Carefully remove meatballs from the hot broth with a slotted spoon, and keep them warm in a covered bowl stored in the oven while making the sauce. Discard bay leaf.
• To Make Cream Sauce:.
• To hot broth stir in the sauce ingredients and heat through, but do not boil.
• Add the cooked meatballs to the heated sauce, stir gently and warm through.
• To Serve:.
• Serve Meatballs and Cream Sauce with boiled new potatoes (salzkartoffel) or hot buttered spaetzle noodles, and German Rotkohl recipe #108449. Sprinkle with snipped fresh parsley, for garnish.
• To Serve as an Appetizer:.
• Make the meatballs smaller and serve warm from the crock pot with toothpicks, buttered rolls and potato salad recipe #309891.
• Freezes well.

MEATBALLS IN BUTTERMILK SAUCE

Steps:

• Preheat the oven to 350 degrees. Finely chop the bell pepper and celery.
• Combine the ground beef, bell pepper, celery, rice, salt, pepper and egg in a large bowl; mix with your hands until well mixed. Divide into 12 equal portions and roll each into a ball. Place the meatballs in a greased 2-qt casserole dish.
• Combine the mushroom soup, buttermilk, and the liquid from the jar of mushrooms. Beat until smooth.
• Sprinkle mushrooms over meatballs. Pour the sauce over all. Bake at 350 degrees for 1 hour.