2 lemons juiced, about ¼ cup
1 cup diced onion
4 TBS tomato paste
1 ¼ cups beef stock, divided
½ tsp custard
¼ cup apple cider vinegar
¼ tsp kosher salt
½ tsp pepper
1 pkg frozen beef meatballs
1 pkg mashed potatoes
2 TBS cornstarch
1 TBS Worcestershire sauce
Squeeze lemons for juice. In large sauce pan place onions, 1 cup broth, tomato paste, mustard, lemon juice, vinegar, Worcestershire sauce, salt, and pepper. Stir until combined. Bring to a boil over medium high heat.
Reduce heat to medium low, stir in meatballs, then cover and cook 10 minutes.
Microwave potatoes according to package instructions.
Which remains broth and cornstarch until combined, pour into pan and cook 5-6 minutes more until sauce is thick and bubbly. Meatballs should register 165 on thermometer. Serve over mashed potatoes.