GREEK MEATBALLS WITH LEMON SAUCE
Make and share this Greek Meatballs With Lemon Sauce recipe from Food.com.
Provided by Julie Bs Hive
Categories Lamb/Sheep
Time 30m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Combine egg and milk in a large bowl. Stir in bread crums, parsley, onion, garlic, salt, mint, and a dash of pepper. Add ground meat and mix well then shape into 1-inch meatballs. Brown meatballs in the shorteneing. Cover meatballs and cook over low heat for 15-20 minutes. Drain off fat. Transfer meatballs to serving dish.
- While meatballs are cooking make the lemon sauce. by melting the butter in a small saucepan. Blend in the flour , salt, and pepper. Add the milk and cook, stirring, until thick and bubbly. Cook 1-2 minutes longer. Stir in the chooped eggs, lemon peel, and lemon juice.
- Goes very well with a nice white rice.
GREEK MEATBALLS IN EGG-LEMON SAUCE
Stews and braises are very popular in Greece, especially when served with a warm crusty bread for dipping in the sauce. A staple of Greek cooking, avgolemono (av-go-LE-mo-no) is a creamy egg-lemon sauce that is often added to meats, vegetables, and soups.
Provided by Tanya S.
Categories Meat
Time 1h30m
Yield 5 serving(s)
Number Of Ingredients 13
Steps:
- Combine ground beef, rice, onion, garlic, parsley, mint, salt, and pepper in a bowl.
- Add egg to mixture and mix well.
- Place flour in a shallow pan.
- With floured hands, shape into walnut-sized balls. Roll meatballs lightly in flour and shake off excess.
- Heat two cups of the chicken broth in a Dutch oven or large pot until boiling.
- Carefully place the meatballs in a layer on the bottom of the pot. Add more chicken broth if needed, just to cover the meatballs.
- Simmer covered, over low heat for 45 minutes.
- Add more broth if less than one cup remains.
- For the Egg-Lemon Sauce:.
- Using a whisk, beat the eggs in a medium bowl until frothy.
- Slowly whisk in the lemon juice.
- Ladle one cup of the pot liquid little by little into egg-lemon mixture to temper the eggs.
- Remove pot from heat and add egg-lemon mixture stirring gently.
- Heat over very low heat until sauce thickens and is heated through.
- Take care not to allow the sauce to boil or the eggs will curdle.
Nutrition Facts : Calories 798.7, Fat 68.7, SaturatedFat 28.1, Cholesterol 204.4, Sodium 237.2, Carbohydrate 28.2, Fiber 1.8, Sugar 3.1, Protein 16.4
GREEK MEATBALLS IN EGG-LEMON SAUCE: (YOUVARLAKIA ME AVGOLEMONO)
Make and share this Greek Meatballs in Egg-Lemon Sauce: (Youvarlakia Me Avgolemono) recipe from Food.com.
Provided by Scarlett516
Categories < 4 Hours
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Combine the ground beef, rice, onion, garlic, parsley, mint, salt, and pepper in a bowl. Add an egg and mix well.
- Pour some flour in a shallow pan. With floured hands, shape the meat into walnut-sized balls. Lightly roll the meatballs in the flour and shake off the excess.
- Heat 2 cups of the chicken broth in a Dutch oven, or large pot, until boiling.
- Carefully place the meatballs in a layer on the bottom of the pot. If the broth does not cover the meatballs, add a bit more broth until they are covered.
- Simmer, covered, on low for 45 minutes, adding more broth if there is less than 1 cup remaining.
- To make the sauce, beat the eggs in a medium sized bowl until frothy.
- Slowly whisk in the lemon juice. Ladle one cup of the pot liquid, little by little, into the egg mixture to temper the eggs.
- Remove the pot from the heat and add in the lemon/egg mixture, stirring gently.
- Heat over very low heat until sauce thickens and is heated through, making sure the sauce does not boil (which will result in the eggs curdling).
Nutrition Facts : Calories 464.7, Fat 22.5, SaturatedFat 8.3, Cholesterol 239.3, Sodium 302.2, Carbohydrate 31, Fiber 1, Sugar 3, Protein 31.8
GREEK LAMB MEATBALLS IN LEMON SAUCE
Great lamb meatballs with an excellent lemon sauce.
Provided by Kerri
Categories World Cuisine Recipes European Greek
Time 50m
Yield 4
Number Of Ingredients 19
Steps:
- Beat milk and egg together in a large bowl. Stir in bread crumbs, mint, parsley, onion, dill, garlic, salt, and pepper. Add ground lamb; mix well. Shape into 1-inch meatballs.
- Heat oil in a large skillet over medium heat. Add meatballs; cook until browned, 1 to 2 minutes per side. Reduce heat and cover; cook until meatballs are no longer pink in the center, 15 to 20 minutes.
- Meanwhile, melt butter in a saucepan. Blend in flour, salt, and pepper. Add milk; cook and stir until thickened and bubbly, about 5 minutes. Simmer for 2 minutes more. Stir in lemon juice and zest.
- Drain meatballs and transfer them to a serving dish. Spoon the lemon sauce on top.
Nutrition Facts : Calories 452.9 calories, Carbohydrate 16.2 g, Cholesterol 144.2 mg, Fat 31.4 g, Fiber 1.1 g, Protein 25.8 g, SaturatedFat 12.6 g, Sodium 767.2 mg, Sugar 5.2 g
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