🫙 From the Spice Rack
Greek Meatballs with Egg and Lemon Sauce
1 1/2 lb Ground lamb or beef 1 md Onion, minced 1 Clove garlic, minced 1/3 c Uncooked rice 2 tb Minced parsley 1 ts Dried basil or mint 1 ts Dried oregano Salt and pepper to taste ...
maineasy
Ingredients8 items
Ingredients
- 11/2 lb ground lamb or beef
- 1md onion, minced
- 1Clovegarlic, minced
- 1/3c uncooked rice
- 2tb minced parsley
- 1ts dried basil or mint
- 1ts dried oregano
- 2tb vegetable oil
Directions
- 1
1 1/2 lb Ground lamb or beef 1 md Onion, minced 1 Clove garlic, minced 1/3 c Uncooked rice 2 tb Minced parsley 1 ts Dried basil or mint 1 ts
- 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