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Friendly printing 4
servings Ingredients:
750gr
lean minced beef
1
medium onion finely chopped
1
large fresh egg
125gr
butter
½-cup
rice, rinsed with cold water
3
tablespoons chopped parsley
Salt
and some ground white pepper Eggs
and lemon sauce Avgolemono
Or
you can use the following:
2
large fresh eggs and one yolk
Juice
of two lemons, or more
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Preparation method Shape into round 2.5cm balls and refrigerate for up two hours. Place meatballs in cooking pot with 3 cups of water and boil them on moderate heat for 20 minutes. Skim and discard any fat or scum that floats on top of the balls. After skimming add butter, boil for two more minutes. Eggs and lemon sauce Avgolemono 2 large fresh eggs and one yolk Juice of two lemons, or more Close the heat and in bowl whisk the white of the eggs until frothy. Add one by one egg yolks and continue whisking adding slowly lemon juice, ensuring that the mixture doesn’t curdle. After pour slowly thin stream two warm ladles of the meatballs juices. Empty the lemon sauce in the meatballs and tilde pot back and forth to incorporate both sauces together. Do not boil and do not microwave. Serve hot with sprinkles of finely chopped parsley. Boiled wedged potatoes can be served. |
For suggestions, or comments for our web site, please Email to us mymezedes@yahoo.ca |
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