Lamb Meatballs in Lemon Sauce

By The Canadian Living Test Kitchen

19 people added this to their Recipe Box

This recipe makes 4 servings

Nutritional Info
Per serving: about	-
cal	517517 cal
pro	28 g28g pro
total fat	29 g29g total fat
sat. fat	10 g10g sat. fat
carb	37 g37g carb
fibre	4 g4g fibre
chol	218 mg218mg chol
sodium	1,082 mg1,082mg sodium
% RDI:	-
calcium	1010 calcium
iron	2929 iron
vit A	100100 vit A
vit C	2525 vit C
folate	3939 folate

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.

Ingredients

2 carrots 2 2carrotcarrots
2 celery stalks 2 2celery stalkcelery stalks
2 potatoes 2 2potatopotatoes
1 1large large(white and light green parts) leekleeks, or onion, chopped
3/4 tsp salt 3/4 3/4tsp tspsalt
1 tbsp vegetable oil 1 1tbsp tbspvegetable oil
2 eggs 2 2eggeggs
3 tbsp lemon juice 3 3tbsp tbsplemon juice
1 bunch parsley sprigs 1 1bunch bunchparsley sprigparsley sprigs or Dill sprigs
Meatballs:
1 egg 1 1eggeggs
1 cup fresh bread crumbs 1 1cup cupfresh bread crumbs
1 onion , grated1 1oniononions, grated
4 cloves garlic , minced4 4cloves garlic, minced
1/3 cup chopped fresh parsley 1/3 1/3cup cupchopped fresh parsley
1/3 cup chopped fresh dill 1/3 1/3cup cupchopped fresh dill
3/4 tsp salt 3/4 3/4tsp tspsalt
1/2 tsp pepper 1/2 1/2tsp tsppepper
1 lb lean ground lamb 1 1lb lblean ground lamb
1/4 cup all-purpose flour 1/4 1/4cup cupall-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

Source : Canadian Living Magazine: April 2002