Greek meatballs with egg & lemon sauce
Yield: 6 Servings
Ingredients:
- 1 1/2 lb Ground lamb or beef
- 1 md Onion minced
- 1 Clove garlic minced
- 1/3 c Uncooked rice
- 2 tb Minced parsley
- 1 ts Dried basil or mint
- 1 ts Dried oregano Salt and pepper to taste
- 3 Eggs
- 2 tb Vegetable oil Chicken or beef stock
- 1/4 c Lemon juice
Instructions:
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 1 1/2 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.
