Greek Meatballs With Lemon Sauce Recipes

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.

GREEK MEATBALLS WITH LEMON AND ARUGULA

Steps:

• Place the rice in a large microwave-safe bowl and add 1 cup water. Cover with plastic wrap, pierce with a knife a few times to vent, then microwave until the water is almost absorbed, 10 minutes. Uncover and fluff the rice with a fork; let cool completely.
• Lightly beat 1 egg in a small bowl. Add to the bowl with the rice along with the lamb, beef, provolone, onion, half each of the mint and parsley, the marjoram, garlic, allspice, 1 teaspoon salt and 1/2 teaspoon pepper. Mix with your hands until just combined (do not overmix); cover and refrigerate 30 minutes.
• Dampen your hands and form the meat into 18 balls (about 1 1/2 inches each). Bring the chicken broth to a boil in a large pot or Dutch oven. Add the meatballs, cover and cook over medium heat until tender, about 30 minutes, turning halfway through.
• Whisk the remaining 2 eggs and the lemon juice in a small bowl until frothy. Remove 1 cup broth from the pot and gradually whisk it into the egg mixture. Push the meatballs to one side of the pot; reduce the heat to low and pour the egg mixture into the other side. Cook, stirring gently, until the sauce thickens slightly, about 4 minutes. Remove from the heat and stir in the remaining mint and parsley; season with salt and pepper. Serve the meatballs and sauce in shallow bowls. Top with arugula, drizzle with olive oil and season with salt and pepper.

GREEK CREAMY LEMON MEATBALLS (AKA AVGOLEMONO)

Steps:

• 1. a small bowl, add your meatball ingredients. Mix well till rice is incorporated thoroughly with the meat mixture and spices. Using your melon ball scooper. Scoop out meat balls and set on a plate, set aside! When you have finished making your meatballs, in a large non stick skillet, add your olive oil, let heat and add your meatballs.
• 2. Let them brown on one side, turn over... and let them brown on the other side.
• 3. Lower heat to as low as it can go... add your stock (chicken base). Add your water and cover the meatballs thoroughly!! Increase your heat to medium.
• 4. Let the meatballs come to a boil/simmer. Lower the heat to low, cover and time them for approximately 15-18 minutes. Turn off heat when timer is done.
• 5. This is what they will look like when the 18 minutes or so are over... See how perfectly cooked the rice is... love it!!
• 6. Okay, let's get busy with that amazing lemon sauce shall we???? Gather your very simple ingredients! Juice your lemon, separate your egg. How simple can that be??? Now that you have separated your egg white from yolk, I want you take a whisk and beat the living daylights out of the eggwhite... till it's nice and frothy and creamy looking!! I don't want you to make it "meringue", we need it frothy....
• 7. Take about 1/3 cup of the chicken broth from the now cooked meatballs and pour directly into the beaten egg white mixture. Easy right? Now we need to add the lemon into this... beat well with the whisk. Finally add your egg yolk and the pinch of salt. Beat just a smidgen more, like 10 whisks is all I'm saying. What you are doing is literally "tempering" the eggs. In other words, you are introducing a very hot mixture into a "neutral atmosphere". So the mixture will not "curdle" when brought back into the hot.
• 8. Let the meatballs and now creamy lemon mixture come to a full boil. Turn off heat and your ready to serve!! Look at how creamy and low fat this sauce is... and did I mention AMAZINGLY DELICIOUS??? Our favorite way of eating this is over mashed potatoes... so darn good... just DELICIOUS!!!!!

GREEK MEATBALLS WITH ARTICHOKES AND LEMON SAUCE

Steps:

• Drain artichokes and reserve marinade.
• Slice lemon.
• In a large skillet, warm 1 tbsp reserved marinade over medium heat.
• Saute onion in marinade.
• In a large bowl, beat egg whites lightly with fork.
• Add onions, breadcrumbs, milk, salt, pepper, oregano, eggs, mint and ground beef. Mix well.
• Shape into meatballs. Roll each meatball in flour.
• In a large skillet, over medium heat, saute meatballs in the remaining artichoke marinade.
• Remove meatballs as they brown.
• Add water and bouillon cubes to skillet. Mash bouillon cubes into water. Stir until smooth and thick.
• Stir in lemon juice and lemon slices. Return meatballs to pan. Cover and cook over low heat about 10 minutes.
• Add artichoke hearts. Cook 2 more minutes.
• Remove meatballs and artichokes to serving platter, leaving sauce in pan.
• Beat egg yolks. Stir 1 tbsp sauce in pan into yolks (to temper) and combine with remaining sauce.
• Serve over meatballs.

GREEK LAMB MEATBALLS IN LEMON SAUCE

Steps:

• Beat milk and egg together in a large bowl. Stir in bread crumbs, mint, parsley, onion, dill, garlic, salt, and pepper. Add ground lamb; mix well. Shape into 1-inch meatballs.
• Heat oil in a large skillet over medium heat. Add meatballs; cook until browned, 1 to 2 minutes per side. Reduce heat and cover; cook until meatballs are no longer pink in the center, 15 to 20 minutes.
• Meanwhile, melt butter in a saucepan. Blend in flour, salt, and pepper. Add milk; cook and stir until thickened and bubbly, about 5 minutes. Simmer for 2 minutes more. Stir in lemon juice and zest.
• Drain meatballs and transfer them to a serving dish. Spoon the lemon sauce on top.