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Lemon Pepper Meatballs

Renal Diet Nutrient Analysis

  • Servings per recipe: 6 (18 meatballs total)
  • Serving size: 3 meatballs

Nutrient Analysis

  • Calories: 358
  • Protein: 30g
  • Carbohydrates: 3g
  • Fibre: 0g
  • Total Fat: 23g
  • Sodium: 89mg
  • Phosphorus: 151mg
  • Potassium: 301mg

Renal and Diabetic Exchanges

4 protein


2 pounds lean ground beef
1/2 cup fine, dry bread crumbs
1 large egg, slightly beaten
1/4 cup onion, finely chopped
1 teaspoon garlic powder
1/2 teaspoon ground black pepper
1 clove garlic, minced
1 tablespoon vegetable oil
1 cup water
3 tablespoons lemon juice
1 teaspoon cold water
1 teaspoon cornstarch
1 tablespoon fresh parsley leaves, chopped


  1. Mix ground beef, bread crumbs, egg, onion, garlic powder and pepper in medium bowl.
  2. Using moistened hands, use mixture to form 18 meatballs.
  3. In a pan just large enough to hold the meatballs in one layer, pan fry the garlic and oil over medium low heat for 5 minutes.
  4. Add the water and lemon juice and bring to a boil.
  5. Add the meatballs and cover.
  6. Reduce heat to a gentle simmer and cook for 30 minutes.
  7. Transfer the meatballs with a slotted spoon and keep them warm.
  8. In a small bowl, stir together 1 teaspoon cold water and the cornstarch.
  9. Stir the cornstarch mixture into the broth mixture, and boil the sauce, stirring until it is thickened.
  10. Remove the pan from the heat and mix in parsley, stirring until the sauce in thoroughly combined.
  11. Return the meatballs to the pan and cook the mixture over low heat for 1 minute, stirring constantly.


Lemon Pepper Meatballs, 3.5 out of 5 based on 10 ratings


Reviewed on by

So surprised how good these are. Cooking method is different but it works. In #7, where it says to keep meatballs warm while making sauce, I browned them in the oven. Not much sauce but loved this recipe.