Lamb Meatballs in Lemon Sauce
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In the eastern Mediterranean, especially Greece and Turkey, assertively flavoured meatballs simmered in a slightly tart lemon sauce is a favourite dish. Serve with rice and a side salad of tomatoes and cucumber with olive-oil-and-lemon dressing.
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 517 |
| pro | 28 g |
| total fat | 29 g |
| sat. fat | 10 g |
| carb | 37 g |
| fibre | 4 g |
| chol | 218 mg |
| sodium | 1082 mg |
| % RDI: | - |
| calcium | 10% |
| iron | 29% |
| vit A | 100% |
| vit C | 25% |
| folate | 39% |
Suggested Recipes
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2 each carrots, stalks celery and potatoes
1 large leek (white and light green parts) or onion, chopped
3/4 tsp (4 mL) salt
1 tbsp (15 mL) vegetable oil
2 eggs
3 tbsp (50 mL) lemon juice
parsley or dill sprigs
Meatballs:
1 egg
1 cup (250 mL) fresh bread crumbs
1 onion, grated
4 cloves garlic, minced
1/3 cup (75 mL) chopped fresh parsley
1/3 cup (75 mL) chopped fresh dill (or 1 tbsp/15 mL dried dillweed)
3/4 tsp (4 mL) salt
1/2 tsp (2 mL) pepper
1/4 tsp (1 mL) cayenne pepper
1 lb (500 g) lean ground lamb
1/4 cup (50 mL) all-purpose flour
Preparation:
Peel carrots; cut carrots and celery into 1/2-inch (1 cm) thick slices. Peel and cut potatoes into 3/4-inch (2 cm) cubes. Place in wide saucepan along with leek, salt and 2 1/2 cups (625 mL) water; bring to boil. Cover and reduce heat to medium; simmer for 10 minutes.
Meatballs: Meanwhile, in bowl, lightly beat egg; mix in bread crumbs, onion, garlic, parsley, dill, salt, pepper and cayenne. Add lamb and mix well. Form into 1-inch (2.5 cm) balls. Spread flour on plate; roll each ball in flour.
In nonstick skillet, heat oil over medium-high heat; brown meatballs, in batches. With slotted spoon, add meatballs to vegetables; simmer, covered, for 20 minutes. With slotted spoon, transfer meatballs and vegetables to platter; keep warm.
In bowl, whisk eggs with lemon juice; whisk in 1/2 cup (125 mL) of the cooking liquid. Pour back into saucepan; cook, stirring constantly and being careful not to boil, until thick enough to coat back of spoon, about 3 minutes. Pour over meatballs. Garnish with parsley
Meatballs: Meanwhile, in bowl, lightly beat egg; mix in bread crumbs, onion, garlic, parsley, dill, salt, pepper and cayenne. Add lamb and mix well. Form into 1-inch (2.5 cm) balls. Spread flour on plate; roll each ball in flour.
In nonstick skillet, heat oil over medium-high heat; brown meatballs, in batches. With slotted spoon, add meatballs to vegetables; simmer, covered, for 20 minutes. With slotted spoon, transfer meatballs and vegetables to platter; keep warm.
In bowl, whisk eggs with lemon juice; whisk in 1/2 cup (125 mL) of the cooking liquid. Pour back into saucepan; cook, stirring constantly and being careful not to boil, until thick enough to coat back of spoon, about 3 minutes. Pour over meatballs. Garnish with parsley
Tags:
Main Course; Greek; Meat-Lamb; Eggs; Vegetables; Boil/Simmer; Skillet;
Source
Canadian Living Magazine: April 2002
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