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Greek lamb and rice meatballs in a creamy lemon sauce. Warning for leftovers: Sauce will not keep more than a day or two. The meatballs are still good on their own so I store seperately.
- 2 slices whole wheat bread (crusts removed, soaked in milk & squeezed dry)
- 1 1⁄2 lbs ground lamb or 1 1⁄2 lbs ground beef
- 1⁄2 cup rice (uncooked)
- 2 tablespoons parsley, chopped or 2 teaspoons dried parsley
- 2 tablespoons celery, chopped
- 1 teaspoon crushed dried mint flakes
- 1 teaspoon dried oregano
- 2 teaspoons olive oil
- 3⁄4 teaspoon salt
- 1⁄2 teaspoon pepper
- 2 quarts water or 2 quarts chicken stock
- 3 eggs, separated
- 1 lemon, juice of
- 1 1⁄2 cups meatball broth
- 2 tablespoons butter
- Put bread and ground beef in a bowl, and mix and knead thoroughly.
- Add rice, parsley, celery, mint, oregano, olive oil, salt, and pepper, and mix well.
- In a soup kettle, bring about 2 qt water to a furious boil.
- Keeping the water boiling, shape the meat into little round balls (about the size of walnuts) and gently drop them into the boiling water.
- Continue boiling for about 1/2 hour, and then set aside.
- Beat the whites of 3 eggs until frothy, but not stiff and shiny.
- Constantly beating, add the yolks until well mixed.
- Still beating add the lemon juice drop by drop.
- Bring butter and broth to a boil.
- Add this to the egg-lemon mixture, beating continuously.
- Place over VERY low heat, stirring in a S or X pattern (stirring round& round will cause sauce to curdle) until froth is almost broken down and sauce thickens.
- Serve hot.