Greek Meatballs in Avgolemono Sauce (Keftedes Me Avgolemono) |
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Prep Time: 25 Minutes Cook Time: 45 Minutes |
Ready In: 70 Minutes Servings: 6 |
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Looks yummy. This recipe is especially popular in the Agrinion area (NW Greece). It uses a version of Avgolemono soup as a sauce for the meatballs or keftedes. I am leaving the metric measures so the recipe is exactly as I found it. The site does not state how many it serves or what the time is for prep, so I am guessing here. I am also assuming that minced beef is the same as ground beef in the U. From . Ingredients:
1 kg minced beef |
1 large onion, very finely chopped |
1 bunch parsley, chopped |
2 -3 mint leaves, finely chopped |
2 slices white bread, dried, soaked in milk and well drained |
1 tablespoon olive oil |
1 whole egg |
1 cup plain flour |
1 1/2 cups vegetable oil (for frying) |
salt & pepper |
2 tablespoons flour |
100 ml extra virgin olive oil |
2 medium lemons, juice of |
yolk from 1 large egg |
1 liter water |
Directions:
1. Meatballs:.
2. Apart from the flour and the vegetable oil, mix all the other ingredients together well.
3. Make medium-size balls from the mixture.
4. Roll the balls in flour and then deep fry them for approximately 15 minutes.
5. Sauce:.
6. In a heavy-bottomed pan, heat the oil, then add the flour and stir well for 3 minutes.
7. Add 1 litre water and mix well.
8. Add the meatballs and simmer for 30 minutes, until the sauce is slightly thick.
9. Beat the egg yolk thoroughly.
10. Add the lemon juice to the egg and keep beating.
11. Add 5-6 tablespoons of the sauce to the egg & lemon mixture and stir well.
12. Add this mixture to the meatballs in the sauce, shake the pan and remove from the heat.
13. Serve with a sprinkling of pepper and fresh mint on top.
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