Here is the recipe and method for Tangy Lemon Meatballs. It is a dish of meatballs made with lemon juice and lots of onions served with rice. Please don’t hesitate to ask for help with this if you run into trouble! (Download the PDF.)
- Extra lean ground beef, 4 lb
- lemon juice, 1/8 cup
- cooking oil, 6 tbsp
- white vinegar, 4 tbsp
- salt, 2 tsp
Mix well the lemon juice, cooking oil, white vinegar and salt in a bowl. Add the ground beef and mix well.
Roll the mixture into 1 1/2 inch balls using about 2 tbsp for each. Make about 33 medium meatballs. Arrange them evenly spaced on a greased baking sheet with sides so they don’t roll off.
Broil in the oven for 16 minutes, turning at half time, until the meat is no longer pink. Set aside (and keep the juices to add to your sauce).
- thinly sliced yellow onions, 5 lbs (note: the onions might make you “cry.” To avoid that, soak them in water for 20 minutes before peeling them.)
- lemon juice, 400 ml
- cooking oil, 2/3 cup
- salt, 2 tsp or to taste
- ground black pepper, 1/2 tsp or to taste
- whole jalapeño, washed, whole, 4-6 or to taste
- chopped red peppers, 2 cups
- 2 beef bouillon cubes
Heat cooking oil in a large deep pan on medium heat. Add onions. Cook, stirring occasionally, until soft and golden. This takes time, so be patient. While cooking the onion, cover the pan with a lid.
Once the meatballs have turned golden, add the broiled meatballs and the juice from the meatballs, the salt, red pepper, lemon juice, black pepper, beef bouillon cubes and the jalapeños. DO NOT ADD ANY WATER.
Cook on low-medium, covered, for 40 minutes.