Greek Meatballs in Lemon Sauce
User Reviews
3.8
Greek Meatballs in Lemon Sauce
Description
This recipe prepares meatballs by mixing ground lamb and pork with cooked rice, minced onion, and fresh chopped herbs including parsley, dill, and mint. The mixture is gently combined then chilled before forming into uniform balls. The meatballs are poached gently in simmering water just under boiling to cook through without toughening.
Meanwhile, a lemon sauce is made by whisking eggs with fresh lemon juice and a pinch of salt. After cooking the meatballs, some of the cooking liquid is gradually added to the egg-lemon mixture while whisking to temper it. The sauce is then carefully heated with this mixture, thickening gently without curdling, to coat the meatballs.
The final dish showcases tender meatballs enriched by the fresh herbal flavors and lifted by the bright acidity and creaminess of the traditional lemon sauce. The sauce is strained if needed to remove any cooked egg bits. The meatballs and sauce can be reheated gently without boiling to preserve texture.
This approach highlights careful handling of eggs and lemon juice to create a silky sauce and the use of fresh herbs to flavor the meatballs authentically.
Ingredients
meatballs
- 1/2 lb lamb ground
- 1/2 lb ground pork
- 1 egg lightly beaten
- rice cooked, 1/2 cup
- 1/2 yellow onion minced
- 1 cup parsley chopped, fresh
- 1/2 cup dill chopped, fresh
- 1/2 cup mint leaves 1 small 2/3 ounce plastic package, chopped, fresh
- 2 Tbsp olive oil
- 1/2 tsp salt
- 1/2 tsp black pepper fresh cracked
- 1/2 tsp onion salt
lemon sauce
- 3 egg
- lemon juice juice of 2 1/2 to 3 lemons
- pinch salt
Instructions
- Put all the meatball ingredients into a large mixing bowl, or the bowl of a stand mixer. Mix everything thoroughly, but gently. Don't over mix or compact the meat.
- Cover and refrigerate for 1-2 hours.
- Scoop the meat mixture out into 1 1/2 inch sized balls, and roll smooth with your hands. Set on a platter.
- Put about 4 1/2 cups of water in a stock pot with a wide bottom. Bring the water to a boil, then set the meatballs in the water, one by one. Do this carefully, they can be fragile. The water should almost cover the meatballs, but not quite. Turn the heat down and simmer, covered, for about 15 minutes. Don't let the water boil furiously. Do this in stages if your pot is not large enough.
- Remove the cooked meatballs to a fresh platter and keep warm.
- While the meatballs are cooking whisk the eggs well in a medium sized bowl, whisk in the lemon juice and salt.
- Remove 2 cups of the meatball cooking liquid and strain. While whisking the egg and lemon mixture, ladle about 1/2 cup of the hot liquid into the eggs to temper them. Then slowly add the rest of the liquid, stirring as you add. Pour the sauce into a clean saucepan and gently cook for a few more minutes, but don't let the sauce come to a boil, or even a simmer.
- Serve the meatballs in shallow bowls on top of the sauce. Garnish with fresh parsley.
Notes
- Dried dill can substitute fresh, using about one heaping tablespoon.
- Finely chop onions and herbs, possibly in a small food processor, for even texture.
- If the lemon sauce develops curdled bits, strain it through a fine mesh to smooth it out.
- Reheat leftovers gently; avoid boiling the sauce to prevent curdling.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 455 kcal
% Daily Value*
| Calories | 455kcal | 23% |
| Carbohydrates | 5g | 2% |
| Protein | 26g | 52% |
| Fat | 37g | 57% |
| Saturated Fat | 13g | 65% |
| Trans Fat | 1g | 50% |
| Cholesterol | 246mg | 82% |
| Sodium | 724mg | 30% |
| Potassium | 547mg | 12% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 2200IU | 44% |
| Vitamin C | 34mg | 38% |
| Calcium | 94mg | 9% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
3.8
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