2 cup lean ground round
1 onion, minced fine
1 teaspoon lemon peel, grated fine
1/4 teaspoon pepper
1/2 teaspoon salt
1 tablespoon parsley flakes, dried
2 1/2 cups water
4 beef bouillon cubes
1 teaspoon caraway seeds
1 tablespoon water
Mix ground round, onion, egg lemon peel, pepper, salt and parsley flakes; form into 16 meatballs.
Bring water to boil; dissolve bouillon cubes in water. Add meatballs; cover tightly. Gently boil about 30 minutes.
Remove meatballs from broth; stir caraway seeds into 1 tablespoon water; stir into broth with some parsley. ( Store remaining “gravy” in tightly covered in refrigerator for later use)
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