Ground Lamb With Lemon Sauce
|Ground lamb||1 Pound|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Precooked rice||1⁄3 Cup (5.33 tbs) (Packaged)|
|Milk||1⁄3 Cup (5.33 tbs)|
|Egg||1 , beaten|
|Snipped parsley||1⁄2 Cup (8 tbs)|
|Beef bouillon cube||1|
|Hot water||3⁄4 Cup (12 tbs)|
|Lemon juice||1 1⁄2 Tablespoon|
|Eggs||2 , slightly beaten|
Combine lamb with next 6 ingredients.
Form in 25 one inch balls; roll in parsley.
Dissolve bouillon cube in water; add meat balls.
Cover and simmer (don't boil) 30 minutes, turning occasionally.
Remove meat and make Lemon Sauce.
Serve over meat balls.
Makes 5 or 6 servings.
Lemon Sauce: Beat lemon juice with eggs to blend.
Stir small amount bouillon (from meat balls) into egg mixture; return to hot bouillon; cook and stir till mixture thickens.