- 1 lb. ground beef
- Chopped onions
- 1 egg white (save the yolk for the sauce)
- Salt & Pepper
- White bread - without crust
- 1 tbsp. butter
- 1 boullion cube
Preparation time 15mins
Cooking time 50mins
Soak 2 or 3 slices of bread in a bowl of water. Squeeze out the water. Mix bread, meat, onions, egg white, salt and pepper. Do not overmix. Shape the mixture into golf sized balls.
Melt 1 tbsp. butter in large pan. Add some flour. Mix well. Add cold water slowly to make sauce. If there is not enough sauce add more liquid. You can thicken later. Add bouillon and mix.
Add meatballs and cook, covered, on medium heat for about 20 to 30 minutes or until meatballs test done.
Remove the meatballs from the sauce.
If you do not have enough sauce, thicken what you have (1 tbsp flour & 1 tbsp cornstarch with some water). Mix some of the hot sauce with the saved egg yolk. Add a few squirts of lemon juice and then stir that into the sauce (makie sure it is not boiling or sauce will curdle).