1 lb. ground beef
1/4 c. fine dry bread crumbs
1/3 c. ice water
1 tsp. grated lemon rind
Salt and pepper, to taste
4 tbsp. minced onion
1 tbsp. butter
1 can sliced mushrooms, drained, reserve liquid
2 tbsp. flour
1 bouillon cube, dissolved in 1 c. boiling water
2 tbsp. catsup
1/2 c. dairy sour cream
1/2 c. chopped parsley
1 pkg. yellow rice, cooked

Mix lightly first 4 ingredients, 1 1/2 teaspoon salt, 1/4 teaspoon pepper and 2 tablespoons onion. Shape in 18 balls and brown slowly in butter in skillet. Blend in flour. Gradually add mushroom liquid and bouillon and bring to boil, stirring. Add meatballs, cover and simmer about 15 minutes. Remove meatballs to hot serving dish. Stir catsup and sour cream into liquid in skillet, heat and add seasoning. Pour sauce over meatballs, sprinkle with parsley. Serve with rice, prepared as directed. Makes 4 servings.