| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Dairy |
Greek |
Meats, Main dish, Greek |
6 |
Servings |
INGREDIENTS
| 1 |
c |
White bread, crusts trimmed |
| 2 |
lb |
Lean ground beef |
| 3 |
tb |
Onion, chopped |
| 1 |
tb |
Parsley, chopped |
| 1 |
tb |
Mint, chopped |
| 2 |
|
Eggs, separated |
|
|
Salt & pepper to taste |
|
|
Flour |
|
|
Oil or butter for frying |
| 1/3 |
c |
Butter |
| 3 |
bn |
Scallions, white part only>> |
|
|
Cleaned & chopped |
| 1/2 |
c |
White vinegar |
| 2 |
c |
Hot water |
| 1/2 |
c |
Cold milk |
| 1 |
tb |
Cornstarch |
INSTRUCTIONS
MEATBALLS
THE SAUCE
Wet the bread with cold water and squeeze out the excess; mix well with
the chopped meat. Add the onion, parsley, mint, egg whites, salt & pepper.
Shape meatballs, flour lightly; fry in fat.
TO MAKE SAUCE, brown the butter in a saucepan; add scallions; saute
until golden. Add vinegar and water, cook until only half the liquid
remains. Beat egg yolks very thoroughly in bowl. In another bowl, mix
cornstarch in milk, add this mixture to the egg yolks, then blend in some
liquid from the pot, beating all the while. Pour egg mixture over
meatballs, shaking pot gently until sauce thickens.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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