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
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
Salt to taste
Mince the onion.
Chop the parsley.
In a medium bowl, mix together the onion, 2 tablespoons parsley, the ground beef, salt, pepper, mint, and rice.
Shape the mixture into balls a little smaller in size than a ping-pong ball.
You’ll have about 24 meatballs.
Dust the meatballs lightly in cornstarch.
Place the meatballs in a Dutch oven.
Add enough water to cover them, then add the oil.
Bring the water to a boil.
Lower the heat to medium-low and let the meatballs simmer for 30 minutes.
Juice the lemon.
In a medium mixing bowl, whip the eggs for 2 minutes with an electric mixer.
Add the lemon juice and mix.
Remove the pan with the meatballs from the stove.
Add 2/3 of the meatball broth, in a slow steady stream, to the eggs, whipping constantly.
Taste the sauce; add salt to taste.
Pour the lemon sauce into the Dutch oven.
Cook for 2 minutes over very low heat.
Don’t permit the mixture to boil, or the eggs will curdle.