Greek meatballs in egg-lemon sauce

Votes: 5

Time: 2 hours 10 minutes
Complexity: easily
Servings: 6

Combine mint, parsley and marjoram with ground lamb and beef to make meatballs and cook in chicken stock and lemon sauce.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1/3 cup parboiled rice
3 eggs category CO
225 g lean minced young lamb
225 g lean ground beef
1/2 cup thinly sliced Provolone cheese (about 55 g)
1 small onion, finely chopped
1/3 cup chopped fresh mint
1/4 cup chopped fresh parsley
1 teaspoon finely chopped fresh marjoram (or 1/2 teaspoon dried)
2 crushed cloves of garlic
1/4 tsp ground allspice
Salt and ground black pepper
3 cups low-sodium chicken broth
1/3 cup lemon juice (from about 3 lemons)
3 cups young arugula shoots
Olive oil

Ingredient Substitution Suggestions

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Recipes with similar ingredients: minced lamb, ground beef, provolone cheese, arugula, rice, eggs, onions, garlic, allspice, marjoram, lemon juice, parsley, mint

Cooking the dish according to the recipe:

Place the rice in a large microwave-safe bowl and add 1 cup of water. Cover with plastic wrap, pierce it several times with a knife to vent it, and then microwave for about 10 minutes, until the water is completely absorbed. Remove the wrap and fluff the rice with a fork. Let cool completely.
In a small bowl, lightly beat 1 egg. Add it to the rice bowl along with the ground lamb, ground beef, provolone cheese, onion, half the mint and parsley, marjoram, garlic, allspice, a teaspoon of salt, and 1/2 teaspoon of pepper. Mix with your hands to just combine the ingredients (do not overmix), cover, and refrigerate for 30 minutes.

Wet your hands and form the meat into 18 balls (about 4 cm each). Bring the chicken broth to a boil in a large saucepan or Dutch oven. Add the meatballs, cover, and simmer over medium heat until tender, about 30 minutes, turning halfway through.
In a small bowl, whisk the remaining 2 eggs with the lemon juice until foamy. Pour 1 cup of broth from the pan and gradually whisk it into the egg mixture.

Move the meatballs to one side of the pan, reduce the heat to low, and pour in the egg mixture from the other side. Cook, stirring gently, until the sauce thickens slightly, about 4 minutes. Remove the pan from the heat, stir in the remaining mint and parsley, and season with salt and pepper.

Serve the meatballs with the sauce in a shallow bowl. Sprinkle with arugula, drizzle with olive oil, and season with salt and pepper.

Categories:

recipe / Main courses / Meat / / Food Network - recipes / Greek cuisine

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