Recipe: Greek style meatballs in lemon sauce

Serves 4-6

1kg lean beef or lamb mince

2 eggs

1 cup parsley

1/2 cup short grain rice

1 grated onion

1 tsp salt

pepper to taste

8 cups water

1 tbsp butter

salt and pepper to taste

juice of 2 lemons

2 eggs

Meatball stock

Meatballs:

Thoroughly mix the mince meat, eggs, parsley, rice,onion, salt (only 1⁄2 a teaspoon) and pepper together in a bowl. Moistening your hands with water, roll the mixture into bite-sized balls.

In a saucepan, bring the water to the boil. Add the butter and season with salt (the other 1⁄2 a teaspoon) and pepper. Reduce to a simmer and add the meatballs in slowly. Once all the meatballs are in, bring to the boil, then reduce heat and allow them to simmer for 30 minutes.

Strain meatball stock and transfer to another pot. Place on a low heat to keep warm for use for lemon sauce.

Lemon Sauce:

In large bowl, whisk the eggs by hand, and slowly, but continuously, add the lemon juice. Then, while still whisking, slowly add the meatball stock with a ladle, until most of the stock has transferred. It is important not to stop whisking during this process, otherwise the sauce will curdle.

Once all the stock has been added, return to the pot with the meatballs. Increase to a high heat and give the pot a shake, continue to shake back and forth until it begins to oil. Remove from heat and let stand for 5 minutes. Serve in bowls with crusty bread and salad.

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