Meatballs In Lemon Sauce With Mashed Potatoes - cooking recipe

Ingredients

1 egg
1 1/2 lb. ground chuck
1 c. fresh bread crumbs (2 slices)
1 1/2 tsp. salt
1/4 tsp. pepper
2 tsp. grated lemon rind
2 Tbsp. lemon juice
2 envelopes instant beef broth
2 lb. boiling potatoes (about 6)
2 Tbsp. margarine
1/4 c. milk
3 Tbsp. flour
1/2 c. water
1 pkg. (10 oz.) frozen peas
2 Tbsp. chopped parsley

Preparation

Beat eggs slightly in large bowl; add beef, crumbs, salt and pepper, lemon rind and 1 tablespoon lemon juice.
Combine gently; form into 24 balls.
Heat 3 cups of water with beef broth in Dutch oven; add meatballs.
Lower heat; poach gently 15 minutes, turning once.
Cook pared potatoes in salted water until tender.
Drain and reserve liquid.
Mash potatoes with margarine and milk (use some reserved liquid to make creamier).
Stir flour with water to make a smooth liquid.
Remove meatballs to heated platter; skim off any fat.
Add flour mixture slowly to broth, stirring until thick.
Stir in 1 tablespoon lemon juice; simmer 5 minutes.
Cook peas, drain and arrange on platter with meat and potatoes.
Spoon sauce over meat and pass remaining sauce. Sprinkle with parsley.