Poached Meatballs In Lemon Sauce

• 1/2 cup seasoned bread crumbs
• 1 large egg, beaten
• 1/2 teaspoon salt
• 1 teaspoon grated lemon zest
• 1 pound ground beef
• 2-1/4 cups water, divided
• 2 teaspoons beef bouillon granules
• 2 teaspoons cornstarch
• 2 tablespoons lemon juice
• 2 large egg yolks
• Cooked rice

1. In a bowl, combine bread crumbs, egg, salt and lemon zest. Add ground beef; mix well. Shape into 12 meatballs, about 1-1/2 in. in diameter; set aside.
2. In a saucepan, bring 2 cups water to a boil; add bouillon and stir to dissolve. Gently drop meatballs into broth. Reduce heat and simmer for 10 minutes or until the meatballs are no longer pink; remove to a warm bowl.
3. Combine cornstarch and remaining water; stir into broth. Add lemon juice; cook and stir until thickened. Stir a small amount of broth into egg yolks; blend well. Return to saucepan and heat through. Serve sauce over meatballs.

bread crumbs, egg, salt, lemon zest, ground beef, water, beef bouillon granules, cornstarch, lemon juice, egg yolks, rice

Taken from www.tasteofhome.com/recipes/poached-meatballs-in-lemon-sauce/ (may not work)