Lamb Meatballs in Lemon Sauce Lamb Meatballs in Lemon Sauce

Author: Canadian Living

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




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

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
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Lamb Meatballs in Lemon Sauce