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.
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
Directions See How It's Made
- 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.