Foodgeist is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate we earn from qualifying purchases.
RecipeNLG
Gathered
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Spring ball whisk — eliminates lumps in gravy, custard, batter
Enameled cast iron saucier — risotto, polenta, cream sauces
Small enameled saucepan — warming sauces, melting butter, reheating
Electric slicer for paper-thin charcuterie, cheese, vegetables
Leave-in oven probe — monitor roasts without opening the door
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Free 2-day shipping on every tool and ingredient we recommend.
The best culinary books narrated, on the house for 30 days.
Every cookbook you've wanted to read — free for 30 days.
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Spring ball whisk — eliminates lumps in gravy, custard, batter
Enameled cast iron saucier — risotto, polenta, cream sauces
Small enameled saucepan — warming sauces, melting butter, reheating
Electric slicer for paper-thin charcuterie, cheese, vegetables
Leave-in oven probe — monitor roasts without opening the door
You're reading one of recipes available free. Full library with Gastronome.
Combine beaten egg, ground beef, bread crumbs, salt and pepper in a large bowl and form into 24 large meatballs. Bring beef broth to a boil, then add meatballs. Lower heat and poach gently for 15 minutes. Whisk to smooth 3 TBLS. flour and 1/2 cup of water. Remove meatballs to a heated dish and skim any fat from broth. Slowly stir flour mixture in to simmering broth and stir with a whisk until sauce thickens.(sauce will be thin). Add lemon juice to sauce and return meatballs to the sauce. Simmer 5 minutes before serving.