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Greek Meatballs with Egg and Lemon Sauce Recipe

Greek Meatballs with Egg and Lemon Sauce recipe and other lamb recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Greek Meatballs with Egg and Lemon Sauce recipe  PDF


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
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 mi 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.

Greek Meatballs with Egg and Lemon Sauce recipe and other lamb recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 3.5 Rating 3.5
841 people have voted
Last Reviewed on 2018-10-20



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