Greek Meatballs With Lemon Sauce

From a 1980 BH&G Ground Meat Recipes.

• Ready In: 30 mins
• Serves: 4

Ingredients

• FOR THE MEATBALLS

• 1  beaten egg
• 1⁄3 cup milk
• 1⁄3 cup  fine dry breadcrumb
• 1⁄3 cup  snipped parsley
• 1⁄4 cup  finely chopped onion
• 1  garlic clove, minced
• 3⁄4 teaspoon salt
• 1⁄4 teaspoon dried mint, crushed
• 1  lb  ground ham or 1  lb ground beef
• 1  tablespoon shortening

• FOR THE LEMON SAUCE

• 2  tablespoons butter
• 2  tablespoons all-purpose flour
• 1⁄4 teaspoon salt
• 1  dash white pepper
• 1  cup milk
• 2  chopped  hard-cooked eggs
• 1  teaspoon  finely shredded lemon peel
• 2  tablespoons lemon juice

Directions

1. Combine egg and milk in a large bowl. Stir in bread crums, parsley, onion, garlic, salt, mint, and a dash of pepper. Add ground meat and mix well then shape into 1-inch meatballs. Brown meatballs in the shorteneing. Cover meatballs and cook over low heat for 15-20 minutes. Drain off fat. Transfer meatballs to serving dish.
2. While meatballs are cooking make the lemon sauce. by melting the butter in a small saucepan. Blend in the flour , salt, and pepper. Add the milk and cook, stirring, until thick and bubbly. Cook 1-2 minutes longer. Stir in the chooped eggs, lemon peel, and lemon juice.
3. Goes very well with a nice white rice.