Greek Meatballs With Lemon Sauce |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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From a 1980 BH&G Ground Meat Recipes. Ingredients:
1 beaten egg |
1/3 cup milk |
1/3 cup fine dry breadcrumb |
1/3 cup snipped parsley |
1/4 cup finely chopped onion |
1 garlic clove, minced |
3/4 teaspoon salt |
1/4 teaspoon dried mint, crushed |
1 lb ground ham or 1 lb ground beef |
1 tablespoon shortening |
2 tablespoons butter |
2 tablespoons all-purpose flour |
1/4 teaspoon salt |
1 dash white pepper |
1 cup milk |
2 chopped hard-cooked eggs |
1 teaspoon finely shredded lemon peel |
2 tablespoons lemon juice |
Directions:
1. Combine egg and milk in a large bowl. Stir in bread crums, parsley, onion, garlic, salt, mint, and a dash of pepper. Add ground meat and mix well then shape into 1-inch meatballs. Brown meatballs in the shorteneing. Cover meatballs and cook over low heat for 15-20 minutes. Drain off fat. Transfer meatballs to serving dish.
2. While meatballs are cooking make the lemon sauce. by melting the butter in a small saucepan. Blend in the flour , salt, and pepper. Add the milk and cook, stirring, until thick and bubbly. Cook 1-2 minutes longer. Stir in the chooped eggs, lemon peel, and lemon juice.
3. Goes very well with a nice white rice.
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