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Greek Meatballs with Egg and Lemon Sauce

 

53

Yield

4

servings

Prep

30

min

Cook

35

min

Ready

75

min

Trans-fat Free, Good source of fiber
 

Ingredients

1 ½ pounds lamb
ground, or beef
1 each onions
medium
1 each garlic cloves
minced
cup rice
uncooked
2 tablespoons parsley leaves
minced
1 teaspoon basil
or mint
*
1 teaspoon oregano
dried
1 x salt and black pepper
to taste
*
3 large eggs
2 tablespoons vegetable oil
1 x chicken broth
or beef stock
*
¼ cup lemon juice
4 x rice
cooked
*
1 x parsley leaves
for garnish
*

Directions

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.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 276g (9.7 oz)
Amount per Serving
Calories 127229% of calories from fat
 % Daily Value *
Total Fat 41g 63%
Saturated Fat 17g 83%
Trans Fat 0g
Cholesterol 273mg 91%
Sodium 277mg 12%
Total Carbohydrate 56g 56%
Dietary Fiber 3g 13%
Sugars g
Protein 103g
Vitamin A 7% Vitamin C 20%
Calcium 12% Iron 29%
* based on a 2,000 calorie diet How is this calculated?

 

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