| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs | Greek | Meats, Main dish, Greek | 6 | Servings |
INGREDIENTS
| 1 3/4 | lb | Chopped meat |
| 1/2 | c | Raw rice |
| 1/2 | c | Onion, chopped |
| 3 | tb | Parsley, chopped |
| 2 | Eggs, separated | |
| Salt & pepper to taste | ||
| 1/2 | c | Butter |
| 2 | Lemons, juice only |
INSTRUCTIONS
Mix together meat, rice, onion, parsley, egg whites, salt & pepper; shape into meatballs abt. the size of a walnut. Melt butter in lege. pot; place meatballs in pot, add enought water to cover; cook over med heat (45 min. to 1 hr.) until only about 1 cup of liquid remains. Beat egg yolks well; add lemon juice, beat it in thoroughly. Slowly add some of the hot liquids from the pot, beating all the while. Pour this mixture back into the pot and shake pot gently over very low heat unit the sauce thickens (abt. 2-3 min.).
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