Interesting Citrus Meatball

I found this to be an interesting recipe. I do not think I have ever added lemon rind to a meatball before.

What an interesting flavor they added! The meatballs are bright and have a lovely kick of acidity.

They were also quite soft. Sometimes you can make meatballs and they are hard little bricks. Not these - they were soft and pillowy.

I do think I would add a touch more salt the meatballs themselves.

Another thing was how filling these were! They are large, so you only really need two to feel full. That means you can feed a crowd, or have a lot of leftovers.

The sauce was nice and simple. I would have loved to use fresh tomatoes and maybe just cook it longer.

The canned tomato sauce was okay though. The seasoning was fine, and it was super creamy.

The sour cream adds a depth of flavor to the sauce that was very nice.

Baking the meatballs finishes cooking them nicely. It also thickens the sauce.

This was a nice dinner with a bit of a different flare.

LEMON MEAT BALLS IN CREAM SAUCE

1 1/2 Pounds Hamburger

1 Cup Bread Crumbs

2 Teaspoons Grated Lemon Rind

2 Eggs, Beaten

3/4 Cup Milk

2 Tablespoons Chopped Onion

1 Clove Garlic, Crushed

1 Teaspoon Celery Salt

1 Teaspoon Worcestershire Sauce

1 Teaspoon Salt

1/4 Teaspoon Pepper

1/2 Teaspoon Monosodium Glutamate

3 Tablespoons Butter

1 Cup Chopped Bell Pepper

2 Tablespoons Flour

12 Ounces Tomato Sauce

1/2 Can Water

1/4 Teaspoon Salt

1 Cup Sour Cream

Combine hamburger, bread crumbs, lemon rind, eggs, milk, onion, garlic, celery salt, Worcestershire, monosodium glutamate, 1 teaspoon salt, and 1/4 teaspoon pepper. Form into 18 balls. Brown on all sides in butter. Remove from skillet and set aside. Simmer bell pepper in skillet for 10 minutes. Stir in flour and brown for 3 minutes. slowly add tomato sauce, water, and remaining salt, stirring constantly. Add sour cream. Pour sauce of meat balls and bake in a 300 degree oven for 30 minutes.