Greek Meatballs With Avgolemono Sauce
Source: Ann
1 1/4 lbs Lean Ground Beef
1/2 lb lean ground pork
2 slices of bread, made into crumbs and soaked with milk
3 garlic cloves
1 small grated onion
2 tablespoons chopped parsley
1/2 to 1 cup chopped spinach, squeezed dry (I omit depending if making a spinach side dish)
1 tablespoon chopped mint (I omit)
2 teaspoon grated lemon zest
1 teaspoons dried oregano
2 eggs
1/3 cup uncooked rice
salt and pepper to taste
Option: Add some fresh chopped dill as well
5 cups chicken broth
Mix the two meats together well and add the rest of the ingredients and mix well using hands.
Sauté a small amount to taste for seasoning (Cindy's note - I use about 3/4 tsp salt per pound of meat) and adjust seasoning as needed.
Form into meatballs the size of walnuts and sauté until brown. Drain on paper towels and then add to a pot of chicken broth.
Simmer for 40 minutes until tender.
Makes approximately 48 meatballs.
Sauce
2 egg yolks
1 whole egg
juice of 1 large lemon (1/4 cup)
1 1/2 cups of broth (from cooking meatballs)
As an alternative to the egg/lemon sauce, try doing this instead:
Make a roux with butter and flour, add the chicken stock that you cooked the meatballs in, simmer, add some of the hot sauce to an egg yolk and then slowly stir the mixture back into the remaining sauce.
Makes approximately 48 meatballs.Add lemon juice. Add the meatballs and simmer on low for a few minutes. Do not boil if using the egg yolk.