Greek Meatballs with Egg and Lemon Sauce Recipe

Name: Greek Meatballs with Egg and Lemon Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 pounds lamb ground, or beef; 1 each onions medium; 1 each garlic cloves minced; ⅓ cup rice uncooked; 2 tablespoons parsley leaves minced; 1 teaspoon basil or mint; 1 teaspoon oregano dried; 1 x salt and black pepper to taste; 3 large eggs; 2 tablespoons vegetable oil; 1 x chicken broth or beef stock; 1/4 cup lemon juice; 4 x rice cooked; 1 x parsley leaves for garnish

Servings: persons

1 1/2 pounds lamb ground, or beef
1 each onions medium
1 each garlic cloves minced
⅓ cup rice uncooked
2 tablespoons parsley leaves minced
1 teaspoon basil or mint
1 teaspoon oregano dried
1 x salt and black pepper to taste
3 large eggs
2 tablespoons vegetable oil
1 x chicken broth or beef stock
1/4 cup lemon juice
4 x rice cooked
1 x parsley leaves for garnish

1
Put meat into a bowl with onion, garlic, uncooked rice, herbs, salt and pepper.
2
Beat two of the egg whites until they froth and add them as well.
3
Reserve yolks and the other egg for the sauce.
4
Gently mix with a fork or your hands, and form walnut-size balls.
5
Fry meatballs in vegetable oil over low heat.
6
When lightly brown, remove with a slotted spoon to a saucepan.
7
Add enough stock to cover meatballs, and simmer, uncovered, for 20 minutes.
8
Pour off stock through a sieve, and measure it.
9
You will need 1 1/2 cups for the sauce.
10
To make the sauce, beat reserved egg yolks and the whole egg together until quite frothy.
11
Whisk in lemon juice bit by bit, then whisk in hot stock bit by bit, beating steadily.
12
Pour over meatballs, and cook, stirring, over low heat until sauce thickens.
13
Do not let it come to a boil, or it will separate.
14
Serve on a bed of rice, sprinkled with parsley.

1130

kcal

Calories

Fat

108

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 1/2 pounds lamb ground, or beef, 1 each onions medium, 1 each garlic cloves minced, ⅓ cup rice uncooked, and more.

Yes, Greek Meatballs with Egg and Lemon Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Greek Meatballs with Egg and Lemon Sauce

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