Greek Porcupine Meatballs

Total Time: 25 mins Preparation Time: 5 mins Cook Time: 20 mins

Ingredients

• 1 cup fresh parsley leaves
• 1/4 cup fresh mint leaves
• 1 lb meatloaf mix (or ground beef)
• 2 large eggs, separated
• 1/3 cup instant rice
• 1/3 cup dry breadcrumbs
• 1/2 teaspoon salt
• 1 (14 1/2 ounce) can chicken broth
• 2 tablespoons cornstarch
• 1 lemon

Recipe

• 1 finely chop parsley to equal 1/2 cup and mint to equal 2 tablespoons. place in a large bowl with meat, egg whites, rice, crumbs, salt and 2 tablespoons of water. blend well. shape mixture into a 1.5 inch thick square, cut into 16 pieces and roll each into a ball.
• 2 in a small bowl, blend cornstarch with 3/4 cup water. place in a large skillet over medium heat with chicken broth and bring to a simmer. add meatballs and cook, covered, for 15 minutes, turning meatballs occasionally. remove meatballs to a serving dish and keep warm. reduce heat to low.
• 3 squeeze lemon to yield 2-3 tablespoons of juice. in a small bowl, whisk egg yolks with lemon juice. stirring constantly, add 3 tablespoons of the hot broth to the yolk mixture. gradually add back to the skillet, stirring constantly. (note - do not skip this step; it tempers your egg yolks so that you don't end up with scrambled eggs in your sauce!).
• 4 simmer for 2 minutes or until sauce thickens; do not boil. pour over meatballs and serve immediately.