Prep 5 mins
Cook 30 mins
This is a fairly large recipe. Last time I made it was for 5. We ate well.
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
- 2 cups chicken stock
- 1⁄4 cup lemon juice
- 2 egg yolks, plus
- 1 egg
- salt and pepper, if needed
- Form the meat mix into small balls and brown over medium heat in the oil, this will help them hold together.
- Add 2 cups of stock to the pan and simmer uncovered for about twenty minutes.
- Strain out the stock into a container.
- Whisk the two egg yolks and one whole egg then, while still whisking, slowly add a quarter cup of lemon juice.
- Then very slowly whisk in the hot stock, careful here we don't want to scramble the eggs.
- Pour the sauce back into the pan with the meatballs and simmer over low heat until the sauce thickens.
- Check for salt.
- Have this with rice and a few lemon wedges.
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.
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.
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!