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.
- Portion size 4 servings
- Credits : Canadian Living Magazine: April 2002
MethodPeel 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
Nutritional facts Per serving: about
- Sodium 1082 mg
- Protein 28 g
- Calories 517.0
- Total fat 29 g
- Cholesterol 218 mg
- Saturated fat 10 g
- Total carbohydrate 37 g
- Iron 29.0
- Folate 39.0
- Calcium 10.0
- Vitamin A 100.0
- Vitamin C 25.0