T. Woolfe's Note:
This is a fairly large recipe. Last time I made it was for 5. We ate well.
My Private Note
Units: US | Metric
The meat mix
- 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
- 1Form the meat mix into small balls and brown over medium heat in the oil, this will help them hold together.
- 2Add 2 cups of stock to the pan and simmer uncovered for about twenty minutes.
- 3Strain out the stock into a container.
- 4Whisk the two egg yolks and one whole egg then, while still whisking, slowly add a quarter cup of lemon juice.
- 5Then very slowly whisk in the hot stock, careful here we don't want to scramble the eggs.
- 6Pour the sauce back into the pan with the meatballs and simmer over low heat until the sauce thickens.
- 7Check for salt.
- 8Have this with rice and a few lemon wedges.
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Nutritional Facts for Greek Meatballs. Lemon and Lamb are a Marriage Made in Heaven
Serving Size: 1 (316 g)
Servings Per Recipe: 5
- Amount Per Serving
- % Daily Value
- Calories 569.0
- Calories from Fat 370
- Total Fat 41.2 g
- Saturated Fat 15.8 g
- Cholesterol 220.0 mg
- Sodium 258.6 mg
- Total Carbohydrate 17.8 g
- Dietary Fiber 0.7 g
- Sugars 2.9 g
- Protein 29.8 g