Meatballs with Egg and Lemon Sauce
The meatballs swim in a delicious sauce. The sauce is made from stock, lemon and eggs. This dish is perfect for a cold Winter’s day.
- 250 g ground meat (lamb)
- 1/5 cup rice
- 1 tbsp margarine
- 1 bunch parsley
- 2 1/2 cup water
- 1/2 tbsp black pepper
- 2 tbsp salt
- 1 large onion
- 1 egg
- 1/3 cup water
- 1 lemon
- Grate the onion. Boil rice in 3 glasses of water and drain. Chop the parsley. Add the onion, rice, black pepper and 1 teaspoon salt to the ground meat and knead for 3 minutes.
- Moisten hands and form walnut sized balls of the meat, put them in a pan containing chopped parsley leaves and shake gently to coat meatballs with parsley. Add 2 1/2 glasses of water, the margarine and 1 teaspoon of salt to the pan and cover. Cook over moderate heat for 30 minutes.
- When the meatballs are cooked, put the egg yolks or the egg, the lemon juice and water for the sauce into a bowl and beat gently.
- Add the sauce to the pan, stir a couple of times to blend and serve. Instead of parsley you can put dried mint.
Photo credit and inspiration: babylino.gr, http://mixcookingrecipes.blogspot.com