Greek Meatballs in Lemon Sauce
Description
Break the unwritten rule of having to make meatballs with a marinara sauce when you make this Greek version of yummy meatballs in a delicious lemon sauce. It's prepared with ground lamb and pork, but could be easily made with dark meat ground turkey or ch
Ingredients
Meatballs:
1/2 lb. ground lamb
1/2 lb. ground pork
1 egg, lightly beaten
heaping 1/2 c. cooked rice
1/2 yellow onion, finely minced or grated
1 c. finely chopped fresh parsley
1/2 c. finely chopped fresh dill or 1 heaping T. dried dill
1/2 c. finely chopped fresh mint leaves from 1 small 2/3 oz. plastic package
2 T. olive oil
1/2 t. salt
1/2 t. fresh cracked black pepper
1/2 t. onion salt
Lemon sauce:
3 eggs
freshly squeezed juice of 2 1/2 - 3 lemons
pinch of salt
Directions
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Put all meatball ingredients into a large mixing bowl; mix gently and thoroughly. Do not over mix or compact the meat. Cover; refrigerate for 1 to 2 hours.
Scoop meat mixture out into 1 1/2 inch sized balls; roll and smooth with hands; place on a platter.
Pour about 4 1/2 c. of water in a wide bottomed stock pot; bring to a boil; place meatballs in the water, very carefully, one by one. They are very fragile! The water should almost cover the meatballs, but not quite. Turn the heat down; simmer, covered, for about 15 minutes. Don't let the water boil furiously. Do this is stages if the pot is not large enough. Remove the cooked meatballs to a platter; keep warm.
While meatballs are cooking, whisk the eggs in a medium sized bowl; whisk in the lemon juice and salt.
Remove 2 c. of the meatball cooking liquid; strain. While whisking the egg and lemon mixture, ladle about 1/2 c. of the hot liquid into the eggs to temper them, then slowly add the remaining liquid, stirring while adding. Pour the sauce into a clean saucepan; gently cook for a few more minutes, but DON'T let the sauce come to a boil, or even a simmer. If you get a few curdled eggs bits in the sauce, just strain it.
Serve meatballs in shallow bowls on top of the sauce. Garnish with fresh parsley.
4 servings-about 24 meatballs.
Leftovers can be reheated gently. Do not let the sauce come to a boil.