Best 4 Poached Meatballs In Lemon Sauce Recipes

CAROLYN'S MEATBALLS IN LEMON SAUCE

Steps:

• 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.

GREEK LAMB MEATBALLS IN LEMON SAUCE

Steps:

• Beat milk and egg together in a large bowl. Stir in bread crumbs, mint, parsley, onion, dill, garlic, salt, and pepper. Add ground lamb; mix well. Shape into 1-inch meatballs.
• Heat oil in a large skillet over medium heat. Add meatballs; cook until browned, 1 to 2 minutes per side. Reduce heat and cover; cook until meatballs are no longer pink in the center, 15 to 20 minutes.
• Meanwhile, melt butter in a saucepan. Blend in flour, salt, and pepper. Add milk; cook and stir until thickened and bubbly, about 5 minutes. Simmer for 2 minutes more. Stir in lemon juice and zest.
• Drain meatballs and transfer them to a serving dish. Spoon the lemon sauce on top.

POACHED HAKE W/LEMON BUTTER SAUCE

Steps:

• Fill a saute pan fitted with a lid with water at least 1" deep.
• Throw in parsley, lemongrass, tarragon and peppercorns. Then add the wine.
• Cover the pan and allow the poaching liquid to come to a rolling boil then turn the heat down to low. Cook for 20 minutes to infuse the flavors.
• Bring the liquid back up to a rolling boil. Turn heat back down to the lowest setting. This is done so that the fish will not come apart due to creating violent currents. When the boil settles down, using a thin, flat, slotted spatula, place the fillets gently in the water, and cover for 5 minutes. Remove the fillets to a platter and keep warm. If you need to poach in batches, remember to bring the liquid back to a rolling boil and then back down.
• Heat lemon juice to boiling in a small saucepan.
• One piece at a time, whisk butter into lemon juice, until the sauce is fully emulsified. You should have a thin and creamy sauce.
• Whisk in chervil and your salt and pepper. Pour over fish and serve immediately.

MEATBALLS IN LEMON CAPER SAUCE

Steps:

• In a bowl stir together the bread crumbs, the egg, the onion, 2 teaspoons of the capers, minced, and salt and pepper to taste, add the beef, combine the mixture gently but thoroughly (do not over mix). Form the beef mixture into small meatballs, about 1 inch in diameter.
• In a flameproof casserole just large enough to hold the meatballs in one layer simmer 1/2 cup of the water, the broth, and lemon juice with the bay leaf, the zest strip, and the pickling spice, covered, for 10 minutes, add the meatballs, and cook them, covered, at a gentle simmer for 20 minutes. Transfer the meatballs with a slotted spoon to a plate and keep them warm. In a small bowl stir together the remaining 1 teaspoon water and the cornstarch, stir the cornstarch mixture into the broth mixture, and boil the sauce, stirring until it is thickened. Remove the casserole from the heat and stir in the sour cream, the remaining 1 teaspoon capers, the grated zest, and 2 teaspoons of the parsley, stirring until the sauce is combined. Return the meatballs to the casserole and cook the mixture over low heat, stirring, for 1 minute. Discard the bay leaf and the zest strip and serve the meatballs and sauce, sprinkled with the remaining 1 teaspoon parsley, over the noodles.