Greek Meatballs. Lemon And Lamb Are A Marriage Made In Heaven

Total Time: 35 mins Preparation Time: 5 mins Cook Time: 30 mins

Ingredients

• Servings: 5
• 1 1/2 lbs ground lamb (if you really must) or 1 1/2 lbs ground beef (if you really must)
• 2 egg whites, keep the yolks for the sauce
• 1 minced garlic clove
• 2 tablespoons of minced parsley
• 1 teaspoon dried oregano
• 1 medium onion, grated or minced
• 1/3 cup of uncooked rice
• 1 teaspoon dried mint
• 2 tablespoons vegetable oil
• 2 cups chicken stock
• 1/4 cup lemon juice
• 2 egg yolks, plus
• 1 egg
• salt and pepper, if needed

Recipe

• 1 form the meat mix into small balls and brown over medium heat in the oil, this will help them hold together.
• 2 add 2 cups of stock to the pan and simmer uncovered for about twenty minutes.
• 3 strain out the stock into a container.
• 4 whisk the two egg yolks and one whole egg then, while still whisking, slowly add a quarter cup of lemon juice.
• 5 then very slowly whisk in the hot stock, careful here we don't want to scramble the eggs.
• 6 pour the sauce back into the pan with the meatballs and simmer over low heat until the sauce thickens.
• 7 check for salt.
• 8 have this with rice and a few lemon wedges.