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    You are in: Home / Recipes / Greek Meatballs. Lemon and Lamb are a Marriage Made in Heaven Recipe
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    Greek Meatballs. Lemon and Lamb are a Marriage Made in Heaven

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    5 mins

    30 mins

    T. Woolfe's Note:

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

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    Ingredients:

    Servings:

    Units: US | Metric

    The meat mix

    Sauce

    • 2 cups chicken stock
    • 1/4 cup lemon juice
    • 2 egg yolks, plus
    • 1 egg
    • salt and pepper, if needed

    Directions:

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

    Ratings & Reviews:

    • on September 05, 2002

      45

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 06, 2004

      55

      After the twenty minutes of cooking I removed the meatballs and decided not to strain the broth (because the blackened bits looked so good). Instead, just tempered the egg mixture with some of the broth and poured the tempered egg mixture back into the pan ... cooked till thickened and poured over the meatballs. This recipe was excellent. Enjoyed it very much. And, will definitely cook it again and again. Thank you T. Woolfe. Very happy you posted it.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 12, 2002

      55

      Excellent! Could only get my hands on 1 pound of ground lamb, but still kept all the ingredients the same. It turned out beautifully. I used fresh mint, otherwise no changes. Very tasty. 1 pound of meat fed 3 people well. Served with rice and a greek salad. Try it-you'll love it!

      people found this review Helpful. Was this review helpful to you? Yes | No

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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
    65%
    Total Fat 41.2 g
    63%
    Saturated Fat 15.8 g
    79%
    Cholesterol 220.0 mg
    73%
    Sodium 258.6 mg
    10%
    Total Carbohydrate 17.8 g
    5%
    Dietary Fiber 0.7 g
    2%
    Sugars 2.9 g
    11%
    Protein 29.8 g
    59%

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