- ⅓ c. onion, chopped
- 1 lb. lean ground beef ( at least 93% lean)
- ½ lb. ground beef
- 1-½ c. bread crumbs
- 2 eggs
- 2 tsp. salt
- 1 T. sugar
- ¼ tsp. pepper
- ¼ tsp. nutmeg
- ¾ c. skim milk
- 6 beef bouillon cubes
- 6 c. water
- 10 T. flour
- 3 T. lemon juice
- 6 bay leaves
In a large nonstick skillet coated with spray, saute onions.
In a large bowl, combine onions with the next 9 ingredients ( through milk).
Spray skillet again and brown meatballs. ( I had to use 2 pans). Remove browned meatballs from pan.
Dissolve bouillon cubes in water ( I heated my water and cubes in the microwave for 3 minutes).
Stir flour into skillet. Gradually add bouillon mixture and lemon juice, whisking until smooth. Cook until mixture begins to thicken. Add meatballs and bay leaves. Cover and simmer for 1 hour.
Serve over egg noodles if desired.