by Farhana Sadeque

Created on: August 05, 2006   Last Updated: January 09, 2009

Ingredients:

1. 1 pound veal or beef or a combination, minced.

2. 2 tablespoons of bread crumbs.

3. 3 tablespoons of Warm Milk.

4. 1 cup cream, divided.

5. 1 egg.

6. Salt and Pepper.

7. 1 1/2 cups of beef broth.

8. 1 tablespoons of flour.

9. 2 tablespoons of water.

10. 1 egg yolk.

11. A dash of lemon juice.

Method: Soften bread crumbs with milk and add to meat. Add just under 1/2 cup cream and mix. Add egg and seasongings and stir. Roll into balls and cook gently in stock for 15 minutes.
Remove meatballs from stock and set aside. Just before serving, mix flour with water and add to broth. Bring to a boil and cook for 3 minutes. Add remaining 1/2 cup cream blended with the egg yolk and lemon juice. Season to taste and pour over meatballs.

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