Lamb Meatballs and Vegetables in Lemon Sauce |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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These meatballs are delish; serve with rice and a nice n' fresh salad of tomatoes and cucmber with an olive oil/lemon dressing. From Canadian Living Magazine 2002 Ingredients:
2 carrots |
2 celery ribs |
2 potatoes |
1 leeks or 1 onion, chopped |
2 1/2 cups water |
3/4 teaspoon salt |
1 egg |
1 cup breadcrumbs |
1 onion, grated |
4 garlic cloves, minced |
1/3 cup fresh parsley, chopped |
1/3 cup fresh dill, chopped |
3/4 teaspoon salt |
1/2 teaspoon pepper |
1 lb lean ground lamb |
1/4 cup all-purpose flour, for rolling meatballs |
1 tablespoon vegetable oil, for browning meatballs |
2 eggs |
3 tablespoons lemon juice |
1/2 cup cooking liquid from vegetables or 1/2 cup chicken broth |
parsley or dill sprigs, to garnish |
Directions:
1. Cut carrots and celery into 1/2-inch thick slices. Peel and cut potatoes into 3/4-inch cubes.
2. Place in wide saucepan along with leek/onion, salt and water; bring to boil. Cover and reduce heat to medium; simmer for 10 minutes.
3. Meanwhile, in bowl, lightly beat egg; mix in bread crumbs, onion, garlic, parsley, dill, salt, pepper and cayenne. Add ground lamb and mix well. Form into 1-inch (2.5 cm) balls. Spread flour on plate; roll each ball in flour.
4. In nonstick skillet, heat oil over medium-high heat; brown meatballs.
5. Add meatballs to vegetables; simmer, covered, for 20 minutes. Remove with slotted spoon when cooked through.
6. Meanwhile - in bowl, whisk eggs with lemon juice; whisk in the cooking liquid. Pour back into saucepan; cook, stirring constantly and being careful not to boil, until thick enough to coat back of spoon, about 3 minutes.
7. To serve plate meatballs and vegetables, pour sauce over meatballs and serve with rice and perhaps a salad. Garnish with parsley or dill.
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