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Makes 6 servings.
- 1 pound lean ground Beef
- 1 1/2 cups fine dry breadcrumbs, divided
- 1/2 cup minced Onion
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground black pepper
- 2 eggs, beaten
- 3 cups beef broth
- 3 tablespoons capers
- 1 1/2 teaspoons lemon juice
- 3 cups hot cooked rice
Combine Beef, 1-1/4 cups breadcrumbs, Onion, garlic powder, pepper and eggs. Shape into 18 balls 2 inches in diameter. Bring broth to a boil in large saucepan. Drop meat balls in broth and cook 15 to 20 minutes; lift meat balls out with slotted spoon and set aside. Stir remaining 1/4 cup breadcrumbs into broth. Simmer gently about 10 minutes to reduce broth and thicken slightly. Add capers and lemon juice. Return meat balls to sauce and reheat gently. Serve over hot rice.