Side Pannel
Greek Meatballs with Lemon Sauce
Greek Meatballs with Lemon Sauce
- Recipe Submitted by ADMIN on 09/26/2007
Category: Beef
Ingredients List
- ---------------------------------MEATBALLS---------------------------------
- 2 lb Ground Beef
- 1/2 c Finely Chopped Onion
- 1/4 c Raw Regular White Rice
- 1/4 c Chopped Parsley
- 2 ts Salt
- 1/4 ts Pepper
- 4 Beef Boullion Cubes
- 2 tb Butter Or Margarine
Directions
LEMON SAUCE
4 Eggs
1/4 c Lemon Juice
1/4 ts Salt
Chopped Parsley
1. Make meatballs: In medium bowl, combine beef, onion, rice, parsley, salt
and pepper with 1/4 cup cold water. Using hands, mix well to combine.
2. Shape mixture into meatballs, 1 1/4 inches in diameter.
3. In large kettle (pot), combine boullion cubes, butter, and 4 cups water;
boil.
4. Drop meatballs, one by one, into boiling liquid. Return to boiling;
reduce heat, and simmer, covered, 50 minutes.
5. Mean while, make lemon sauce: In top of double boiler, over hot, not
boiling, water, using rotary beater, beat eggs with 2 tbsp cold water until
light and fluffy.
6. Remove 1/4 cup hot boullion from kettle; gradually add to egg mixture,
beating constantly.
7. Gradually stir in lemon juice. Cook, stirring occasionally, until sauce
thickens. Add salt. Remove from heat; let stand over hot water 5 minutes
before serving.
8. To serve: With slotted spoon, remove meatballs to serving dish. Pour
sauce over them. Sprinkle with chopped parsley. Serve the meatballs with
cooked rice or mashed potatoes, if desired.
4 Eggs
1/4 c Lemon Juice
1/4 ts Salt
Chopped Parsley
1. Make meatballs: In medium bowl, combine beef, onion, rice, parsley, salt
and pepper with 1/4 cup cold water. Using hands, mix well to combine.
2. Shape mixture into meatballs, 1 1/4 inches in diameter.
3. In large kettle (pot), combine boullion cubes, butter, and 4 cups water;
boil.
4. Drop meatballs, one by one, into boiling liquid. Return to boiling;
reduce heat, and simmer, covered, 50 minutes.
5. Mean while, make lemon sauce: In top of double boiler, over hot, not
boiling, water, using rotary beater, beat eggs with 2 tbsp cold water until
light and fluffy.
6. Remove 1/4 cup hot boullion from kettle; gradually add to egg mixture,
beating constantly.
7. Gradually stir in lemon juice. Cook, stirring occasionally, until sauce
thickens. Add salt. Remove from heat; let stand over hot water 5 minutes
before serving.
8. To serve: With slotted spoon, remove meatballs to serving dish. Pour
sauce over them. Sprinkle with chopped parsley. Serve the meatballs with
cooked rice or mashed potatoes, if desired.
Tweet