German Braised Meatballs

Course : Beef
Serves: 6
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1 pound ground beef
1/2 pound ground pork
2 slices white bread
1/2 cup milk
1/2 cup onion -- chopped
2 teaspoons salt
1/4 teaspoon pepper
1 large egg -- slightly beaten
4 teaspoons lemon juice
6 cups beef broth
2 tablespoons onion -- chopped
1/4 cup flour
1/4 cup margarine

Preparation / Directions:

Soak bread in milk with onions, salt and pepper. Add egg, 2 teaspoons lemon juice and meat. Mix, shape into balls. Bring broth to boil, drop in meatballs. Reduce heat; simmer 20 minutes. Remove meat; keep warm. Strain stock; saute minced onion in margarine until transparent. Stir in flour. Add 2 1/2 cup stock and 2 teaspoon lemon juice, cook stirring constantly until thickened. Serve over wide noodles or with sauerkraut. When I make these, I usually double recipe and freeze half meat balls in zip lock bags in meal sized portions. I also freeze remaining broth to use next time I make them. For the broth, I usually use 2 cans of beef broth and 3-4 bullion cubes. The meatballs are tasty, stay moist and don't form a hard outer crust that sometimes happens with fryin

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