Description Edit

This recipe came from an estate sale. I obtained it when I purchased the family collection from the Hall Estate in Terrell, Texas in 1994.

Ingredients Edit

Directions Edit

  1. Mix all ingredients except 2 eggs and 2 lemons and mound into balls.
  2. Put some water in a pot then place the butter and balls in it carefully.
  3. Let them cook for 20 minutes then cool.
  4. In a separate bowl beat eggs with a mixer and slowly while beating add the lemon juice ensuring that the sauce doesn't curdle.
  5. With a ladle take some of the juice from the meatball pot then add to the sauce mixing constantly.
  6. Keep doing this until all juice has been mixed in the sauce.
  7. Empty all the sauce on top of the meatballs and serve with some sprinkled parsley.
Community content is available under CC-BY-SA unless otherwise noted.