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

Steps

1. 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.
2. Scoop meat mixture out into 1 1/2 inch sized balls; roll and smooth with hands; place on a platter.
3. 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.