Carolyns Meatballs In Lemon Sauce Food

MEAT BALLS AVGOLEMONO (VEAL BALLS WITH LEMON AND EGG SAUCE)

Steps:

• Put the veal in a mixing bowl.
• Heat one tablespoon of the butter in a skillet and add one-half cup of the onions. Cook, stirring, until wilted. Add this to the veal.
• Add the bread crumbs, half of the dill, the nutmeg, salt and pepper to taste. Blend well. Shape the mixture into 28 balls of equal size, each about two inches in diameter or slightly less.
• Heat two tablespoons of butter in a casserole and add the remaining onions. Cook briefly until wilted. Add the veal balls and cook, turning gently to brown lightly. Add the broth and bring to the boil. Cover and let simmer about 10 minutes.
• Meanwhile, beat the eggs with a wire whisk in a bowl until well blended. Add the cornstarch and continue beating until thoroughly smooth and blended. Beat in the lemon juice.
• Pour one cup of the liquid from the meatballs into the egg mixture. Beat to blend.
• Pour this blend into the meatballs with their liquid and stir. Cook over gentle heat until thickened. Sprinkle with the remaining dill and serve.

GREEK MEATBALLS WITH LEMON SAUCE

Steps:

• 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.
• 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.
• Goes very well with a nice white rice.