Recipe for Greek Meatballs With Egg And Lemon Sauce

Ingredients

1 1/2 lb ground lamb or beef
1 medium onion, minced
1 clove garlic, minced
1/3 cup uncooked rice
2 tablespoon minced parsley
1 teaspoon dried basil or mint
1 teaspoon dried oregano
1 salt and pepper to taste
3 eggs
2 tablespoon vegetable oil
1 chicken or beef stock
1/4 cup 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.





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