KEFT­EDES WITH LE­MON SAUCE

Sentinel-Review (Woodstock) - - LIFE -

1 lb (454 g) lean ground beef 1 cup (250 ml) finely chopped onion 3/4 cup (180 ml) fine dry bread crumbs 2 eggs, lightly beaten 1/4 cup (60 ml) chopped fresh pars­ley 1 clove gar­lic, crushed 1 tbsp (15 ml) mint, crum­bled 1 tsp (5 ml) oregano, crum­bled 1/2 tsp (2.5 ml) salt 1/4 tsp (1 ml) cin­na­mon 1/4 tsp (1 ml) freshly ground nut­meg

Le­mon Sauce (recipe be­low)

Com­bine all in­gre­di­ents ex­cept Le­mon Sauce un­til well blended. Shape mix­ture into small balls. Place meat­balls on a rack in a shal­low pan. Bake at 375°F (190°C) for 35-40 min­utes or un­til com­pletely cooked.

Cooked meat­balls may be re­frig­er­ated for up to 24 hours or frozen for up to 1 month. Com­bine hot meat­balls with Le­mon Sauce.

Le­mon Sauce:

2 tsp (10 ml) corn­starch

1 tsp (5 ml) dill weed

1/4 tsp (1 ml) salt

1 can (10 oz/284 ml) chicken broth

3 tbsp (45 ml) le­mon juice

Com­bine corn­starch, dill weed and salt in a medium saucepan. Grad­u­ally stir in chicken broth and le­mon juice.

Bring to a boil over medium heat, stir­ring fre­quently. Boil for 1 minute, stir­ring con­stantly. Use im­me­di­ately. Do not freeze. Makes 4 dozen meat­balls.

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