Greek Meatballs in Lemon Sauce
Description
These light and tender lemony meatballs make the perfect spring and summer meal. The combination of flavors from the delicious herbs make them mouthwatering and the lemon sauce adds a fabulous change from the traditional meatballs in tomato sauce. Serve w
Ingredients
Meatballs:
1/2 lb. ground lamb
1/2 lb. ground pork
1 egg, lightly beaten
heaping 1/2 c. cooked rice
1/2 onion, minced or very finely chopped
1 c. chopped fresh parsley
1/2 c. chopped fresh dill or a little more than 1 heaping T. dried
1/2 c. chopped fresh mint leaves ( about 2/3 oz. plastic package)
2 T. olive oil
1/2 t. salt
1/2 t. freshly ground black pepper
1/2 t. onion salt
fresh parsley, for garnish
Lemon sauce:
3 eggs
juice of 2 1/2 - 3 freshly squeezed lemons
pinch of salt
Directions
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Put all meatball ingredients into a large mixing bowl or the bowl of a stand mixer. Mix everything thoroughly, but gently. DO NOT over mix or compact the meat.
Cover; refrigerate for 1-2 hours.
With you hands, roll meat mixture into 1 1/2 inch sized balls. Place on a platter.
Put about 4 1/2 c. water in a stock pot with a wide bottom. Bring water to a boil; carefully place meatballs in the water, one at a time. They can be fragile. The water should almost cover the meatballs, but not quite. Turn the heat down; simmer, covered, for about 15 minutes. DO NOT let the water boil furiously. Do this is stages if pot is not big enough. Remove meatballs; place on a fresh platter;keep warm.
While the meatballs are still cooking; whisk eggs well in a medium sized bowl; whisk in lemon juice and salt.
Remove 2 c. of the meatball cooking liquid then strain it. While whisking the egg and lemon mixture, ladle about 1/2 c. hot liquid into the eggs to temper them; slowly add the remaining liquid, stirring as adding. Pour sauce into a clean saucepan; gently cook a few more minutes, but DO NOT let sauce come to a boil, not even a simmer.
Serve the meatballs in shallow bowls on top of the sauce. Garnish with fresh parsley.
*If you get a few curdled eggs bits in your sauce, don’t panic, just strain it.
**If there are leftovers, reheat them gently. DO NOT let sauce come to a boil.
Serves 4- makes about 24 meatballs.