Greek Meatballs With Artichokes and Lemon Sauce

"This was a childhood favorite of mine. My dad used to cook this for me, and served it over egg noodles."
 
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Ready In:
1hr
Ingredients:
14
Yields:
18 Meatballs
Serves:
6
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ingredients

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directions

  • Drain artichokes and reserve marinade.
  • Slice lemon.
  • In a large skillet, warm 1 tbsp reserved marinade over medium heat.
  • Saute onion in marinade.
  • In a large bowl, beat egg whites lightly with fork.
  • Add onions, breadcrumbs, milk, salt, pepper, oregano, eggs, mint and ground beef. Mix well.
  • Shape into meatballs. Roll each meatball in flour.
  • In a large skillet, over medium heat, saute meatballs in the remaining artichoke marinade.
  • Remove meatballs as they brown.
  • Add water and bouillon cubes to skillet. Mash bouillon cubes into water. Stir until smooth and thick.
  • Stir in lemon juice and lemon slices. Return meatballs to pan. Cover and cook over low heat about 10 minutes.
  • Add artichoke hearts. Cook 2 more minutes.
  • Remove meatballs and artichokes to serving platter, leaving sauce in pan.
  • Beat egg yolks. Stir 1 tbsp sauce in pan into yolks (to temper) and combine with remaining sauce.
  • Serve over meatballs.

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Reviews

  1. I love this recipe! Anti_Pop is my sister, so I grew up with this recipe as well and it is the BEST meatballs I have had! The lemon is a wonderful pairing! Glad my sis posted this so I can recreate our childhood dish!
     
  2. I made this a couple of months ago, it was amazing. I loved this dish, the pairing of lemon, artichokes and meatballs was beautiful. The only thing that I am going to add is more artichokes next time, I ran out of marinade way before I finished browning the meatballs.
     
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RECIPE SUBMITTED BY

My specialty in cooking is Asian foods (focus in Japanese, Chinese, Thai and Korean) and French foods.
 
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