Recipe - Greek Meatballs With Lemon Sauce

MEATBALLS
2 pound Ground Beef
One half cup Finely Chopped Onion
One fourth cup Raw Regular White Rice
One fourth cup Chopped Parsley
2 teaspoon Salt
One fourth teaspoon Pepper
4 Beef Boullion Cubes
2 tablespoon Butter Or Margarine

LEMON SAUCE
4 Eggs
One fourth cup Lemon Juice
One fourth teaspoon Salt
Chopped Parsley

1. Make meatballs: In medium bowl, combine beef, onion, rice, parsley, salt
and pepper with One fourth cup cold water. Using hands, mix well to combine.

2. Shape mixture into meatballs, 1 One fourth inches in diameter.

3. In large kettle (pot), combine boullion cubes, butter, and 4 cups water;
boil.

4. Drop meatballs, one by one, into boiling liquid. Return to boiling;
reduce heat, and simmer, covered, 50 minutes.

5. Mean while, make lemon sauce: In top of double boiler, over hot, not
boiling, water, using rotary beater, beat eggs with 2 tbsp cold water until
light and fluffy.

6. Remove One fourth cup hot boullion from kettle; gradually add to egg mixture,
beating constantly.

7. Gradually stir in lemon juice. Cook, stirring occasionally, until sauce
thickens. Add salt. Remove from heat; let stand over hot water 5 minutes
before serving.

8. To serve: With slotted spoon, remove meatballs to serving dish. Pour
sauce over them. Sprinkle with chopped parsley. Serve the meatballs with
cooked rice or mashed potatoes, if desired.

Makes 6 to 8 servings.
Posted to MCRecipe Digest V1 #345

Recipe by: Lisa A Neilson lneilson@UOGUELPH.CA

From: kmeade@IDS2.IDSONLINE.COM (The Meades)

Date: Mon, 16 Dec 1996 09:01:20 0500