Greek Meatballs. Lemon and Lamb are a Marriage Made in Heaven

READY IN: 35mins
Recipe by T. Woolfe

This is a fairly large recipe. Last time I made it was for 5. We ate well.

Top Review by Cindy Lynn

This was fairly good, but didn't knock me off my feet. We will be reheating it tomorrow night and serving it over rice. Tonight I served this with [recipe=36094]Macaroni Pastitsio with Feta Cheese[/recipe] and [recipe=21012]Greek Salad[/recipe]. Overall, dinner was delicious and my husband requested the left-overs be re-heated tomorrow, as well as some of the salad included in his lunch for work. Thanks for sharing T. Woolfe.

Ingredients Nutrition

Directions

  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.

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