Greek Meatballs With Egg And Lemon Sauce Recipe

Ingredients

Directions

1. Put meat into a bowl with onion, garlic, uncooked rice, herbs, salt 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 togeth 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, oven on 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.
15. Makes four servings.