| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Vegetables |
Greek |
Beef, Greek, Hamburger, Lamb, Sauces |
6 |
Servings |
INGREDIENTS
| 1 1/2 |
lb |
Ground lamb or beef |
| 1 |
|
Onion, minced |
| 1 |
|
Clove garlic, minced |
| 1/3 |
c |
Uncooked rice |
| 2 |
T |
Minced parsley |
| 1 |
t |
Dried basil or mint |
| 1 |
t |
Dried oregano |
|
|
Salt and pepper to taste |
| 3 |
|
Eggs |
| 2 |
T |
Vegetable oil |
|
|
Chicken or beef stock |
| 1/4 |
c |
Lemon juice |
INSTRUCTIONS
Cooked rice Minced parsley Put meat into a bowl with onion, garlic,
uncooked rice, herbs, salt and pepper. Beat two of the egg whites
until they froth and add them as well. Reserve yolks and the other
egg for the sauce. Gently mix with a fork or your hands, and form
walnut-size balls. Fry meatballs in vegetable oil over low heat. When
lightly brown, remove with a slotted spoon to a saucepan. Add enough
stock to cover meatballs, and simmer, uncovered, for 20 minutes. Pour
off stock through a sieve, and measure it. You will need 1 1/2 cups
for the sauce. To make the sauce, beat reserved egg yolks and the
whole egg together until quite frothy. Whisk in lemon juice bit by
bit, then whisk in hot stock bit by bit, beating steadily. Pour over
meatballs, and cook, stirring, over low heat until sauce thickens. Do
not let it come to a boil, or it will separate. Serve on a bed of
rice, sprinkled with parsley. Makes four servings. From Gemini's
MASSIVE MealMaster collection at www.synapse.com/~gemini
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