Greek Meatballs in Lemon Sauce

• Gluten free

• Meat

  • 1/2 lb Ground lamb
  • 1/2 lb Ground pork

• Produce

  • 1/2 cup Dill, Fresh
  • 2 1/2 Lemons, Juice of
  • 1/2 cup Mint, fresh leaves
  • 1 cup Parsley, fresh
  • 1/2 Yellow onion

• Refrigerated

  • 4 Egg

• Pasta & Grains

  • 1/2 heaped cup Rice, cooked

• Baking & Spices

  • 1/2 tsp Black pepper, Fresh cracked
  • 1/2 tsp Onion salt
  • 1/2 tsp Salt
  • 1 pinch Salt

• Oils & Vinegars

  • 2 tbsp Olive oil

Found on theviewfromgreatisland.com

Directions

• Put all the meatball ingredients into a large mixing bowl, or the bowl of a stand mixer. Mix everything thoroughly, but gently. Dont over mix or compact the meat.
• Cover and refrigerate for 1-2 hours.
• Scoop the meat mixture out into 1 1/2 inch sized balls, and roll smooth with your hands. Set on a platter.
• Put about 4 1/2 cups of water in a stock pot with a wide bottom. Bring the water to a boil, then set the meatballs in the water, one by one. Do this carefully, they can be fragile. The water should almost cover the meatballs, but not quite. Turn the heat down and simmer, covered, for about 15 minutes. Dont let the water boil furiously. Do this is stages if you pot is not large enough.
• Remove the cooked meatballs to a fresh platter and keep warm.
• While the meatballs are cooking whisk the eggs well in a medium sized bowl, Whisk in the lemon juice and salt.
• Remove 2 cups of the meatball cooking liquid and strain. While whisking the egg and lemon mixture, ladle about 1/2 cup of the hot liquid into the eggs to temper them. Then slowly add the rest of the liquid, stirring as you add. Pour the sauce into a clean saucepan and gently cook for a few more minutes, but dont let the sauce come to a boil, or even a simmer.
• Serve the meatballs in shallow bowls on top of the sauce. Garnish with fresh parsley.
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