Greek Meatballs With Artichokes and Lemon Sauce
- Ready In:
- 1hr
- Ingredients:
- 14
- Yields:
-
18 Meatballs
- Serves:
- 6
ingredients
- 170.09 g jar marinated artichoke hearts
- 118.29 ml chopped onion
- 2 eggs, separated
- 236.59 ml seasoned dry bread crumb
- 78.78 ml milk
- salt and pepper
- 2.46 ml oregano
- 2.46 ml dried mint
- 680.38 g lean ground beef
- 78.78 ml all-purpose flour
- 354.88 ml water
- 3 beef bouillon cubes
- 44.37 ml fresh lemon juice
- 1 lemon
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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RECIPE SUBMITTED BY
My specialty in cooking is Asian foods (focus in Japanese, Chinese, Thai and Korean) and French foods.