Online Test Banks
Score higher
See Online Test Banks
Learning anything is easy
Browse Online Courses
Mobile Apps
Learning on the go
Explore Mobile Apps
Dummies Store
Shop for books and more
Start Shopping

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.

  • Add a Comment
  • Print
  • Share
blog comments powered by Disqus

Inside Sweepstakes

Win $500. Easy.