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Greek Meatballs with Lemon Sauce

A rich lemon sauce accents these boiled meatballs, which are scented with a classic Greek combination of onion and mint. The meatballs emit a flavor while they cook, which converts the water in the pan into a wonderful broth.

Preparation time: 15 minutes

Cooking time: 35 minutes

Yield: 4 servings

1 small onion, minced

Fresh parsley

1 pound lean ground beef

1/4 teaspoon salt

1/4 teaspoon pepper

1/2 teaspoon dried mint

1/4 cup uncooked rice

3 tablespoons cornstarch

1 tablespoon olive oil

1 lemon

2 eggs

Salt to taste

  1. Mince the onion.

  2. Chop the parsley.

  3. In a medium bowl, mix together the onion, 2 tablespoons parsley, the ground beef, salt, pepper, mint, and rice.

  4. Shape the mixture into balls a little smaller in size than a ping-pong ball.

    You’ll have about 24 meatballs.

  5. Dust the meatballs lightly in cornstarch.

  6. Place the meatballs in a Dutch oven.

  7. Add enough water to cover them, then add the oil.

  8. Bring the water to a boil.

  9. Lower the heat to medium-low and let the meatballs simmer for 30 minutes.

  10. Juice the lemon.

  11. In a medium mixing bowl, whip the eggs for 2 minutes with an electric mixer.

  12. Add the lemon juice and mix.

  13. Remove the pan with the meatballs from the stove.

  14. Add 2/3 of the meatball broth, in a slow steady stream, to the eggs, whipping constantly.

  15. Taste the sauce; add salt to taste.

  16. Pour the lemon sauce into the Dutch oven.

  17. Cook for 2 minutes over very low heat.

    Don’t permit the mixture to boil, or the eggs will curdle.

  18. Serve immediately.

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