| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Dairy |
Greek |
Greek, Main dish, Meats |
6 |
Servings |
INGREDIENTS
| 1 |
c |
White bread, crusts trimmed |
| 2 |
lb |
Lean ground beef |
| 3 |
T |
Onion, chopped |
| 1 |
T |
Parsley, chopped |
| 1 |
T |
Mint, chopped |
| 2 |
|
Eggs, separated |
|
|
Salt & pepper to taste |
|
|
Flour |
|
|
Oil or butter for frying |
| 1/3 |
c |
Butter |
| 3 |
|
Scallions, white part only>> |
|
|
Cleaned & chopped |
| 1/2 |
c |
White vinegar |
| 2 |
c |
Hot water |
| 1/2 |
c |
Cold milk |
| 1 |
T |
Cornstarch |
INSTRUCTIONS
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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