Lemon meatballs in cream sauce

Mix the bread crumbs, egg, lemon rind, milk, crushed garlic, chopped onion, Worcestershire, salt, pepper and MSG.

Grind celery seed with about the same ratio of salt in a mortar to make celery salt and add half a teaspoon.

Mix by hand and form into meatballs.

Brown the meatballs on all sides in melted butter over moderately high heat, re-rolling any that lose their shape, then remove them.

Cook the chopped green pepper 10 minutes, then add a tablespoon of flour to the remaining butter and brown it two minutes.

Add about half a cup of tomato sauce and half a can of water, season with pepper and stir constantly until it thickens.

Add half a cup of sour cream, then add the meatballs to the sauce.

Bake at 300F for half an hour.

Finish with lemon zest and a little parsley.