Greek meatballs with egg and lemon sauce
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | pounds | Ground lamb or beef |
| 1 | medium | Onion, minced |
| 1 | Clove garlic, minced | |
| ⅓ | cup | Uncooked rice |
| 2 | tablespoons | Minced parsley |
| 1 | teaspoon | Dried basil or mint |
| 1 | teaspoon | Dried oregano |
| Salt and pepper to taste | ||
| 3 | Eggs | |
| 2 | tablespoons | Vegetable oil |
| Chicken or beef stock | ||
| ¼ | cup | Lemon juice |
Directions
Cooked rice Minced parsley
Put meat into a bowl with onion, garlic, uncooked rice, herbs, salt and pepper. Beat two of the egg whites until they froth and add them as well.
Reserve yolks and the other egg for the sauce. Gently mix with a fork or your hands, and form walnut-size balls. Fry meatballs in vegetable oil over low heat. When lightly brown, remove with a slotted spoon to a saucepan. Add enough stock to cover meatballs, and simmer, uncovered, for 20 minutes.
Pour off stock through a sieve, and measure it. You will need 1½ cups for the sauce. To make the sauce, beat reserved egg yolks and the whole egg together until quite frothy. Whisk in lemon juice bit by bit, then whisk in hot stock bit by bit, beating steadily. Pour over meatballs, and cook, stirring, over low heat until sauce thickens. Do not let it come to a boil, or it will separate. Serve on a bed of rice, sprinkled with parsley.
Makes four servings.
Related recipes
- Greek meatballs
- Greek meatballs with egg & lemon sauce
- Greek meatballs with lemon sauce
- Italian meatballs
- Italian meatballs in tomato sauce
- Lean meatballs
- Lebanese meatballs
- Lebanese meatballs
- Lemon meatballs
- Meat balls
- Meat balls in tomato sauce
- Meat balls with spicy tomato sauce
- Meatballs and sauce
- Meatballs in lemon caper sauce
- Meatballs with egg and lemon sauce
- Meatballs with sauce
- Meatballs with spinach
- Meatballs with tomato and onion sauce
- Spaghetti with greek meatballs and tomato feta sauce
- Veal meatballs with lemon sauce