Meatballs With Avgolemono Sauce
These are extremely tender and flavourful meatballs. You can use
them to make Greek Cabbage rolls too.
1 1/4 lbs Lean Ground
1/2 lb lean ground pork
2 slices of bread, made into
crumbs and soaked with milk
3 garlic cloves
1 small grated
2 tablespoons chopped parsley
1/2 to 1 cup chopped
spinach, squeezed dry
1 tablespoon chopped mint/or dill
grated lemon zest
1 teaspoons dried oregano
cup uncooked rice
salt and pepper to taste
5 cups chicken broth
2 egg yolks
1 whole egg
juice of 1 large lemon (1/4
1 1/2 cups of broth (from cooking meatballs)
approximately 48 meatballs.
As an alternative to the
egg/lemon sauce, try doing this instead:
Make a roux with butter
and flour, add the chicken stock that you cooked the meatballs in,
simmer, add some of the hot sauce to an egg yolk and then slowly stir
the mixture back into the remaining sauce. Add lemon juice. Add the
meatballs and simmer on low for a few minutes. Do not boil if using the
Mix the two meats together well and add the
rest of the ingredients and
mix well using hands.
small amount to taste for seasoning and adjust seasoning as
Form into meatballs the size of walnuts and saute until
brown. Drain on
paper towels and then add to a pot of chicken
Simmer for 40 minutes until tender.
meatballs from broth. Strain broth and reserve 1 1/2 cups.
broth to stove and bring to a boil.
Beat egg yolks and egg
with lemon juice and slowly whisk the hot broth
into egg mixture.
Return sauce to sauce pan and heat on low stirring until
thickens. Do not bring to a boil.
and continue to heat until meatballs are hot and coated