Greek meatballs in egg-lemon sauce – a detailed recipe cooking. 
Time: 2 час. ten min Difficulty: easy Portions: 6 The recipes use dimensional capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1/3 Art. steamed rice
- 3 eggs of category CO
- 225 gr. lean minced meat from young lamb
- 225 gr. lean beef
- 1/2 tbsp. thinly sliced Provolone cheese (approximately 55 gr.)
- 1 finely chopped small onion
- 1/3 Art. chopped fresh mint
- 1/4 Art. chopped fresh parsley
- 1 tsp finely chopped fresh marjoram (or 1/2 tsp. dried)
- 2 minced cloves of garlic
- 1/4 tsp ground allspice
- Salt and ground black pepper
- 3 tbsp. low salt chicken stock
- 1/3 Art. lemon juice (from about 3 lemons)
- 3 tbsp. young arugula shoots
- Olive oil
Recipes with similar ingredients: lamb, minced beef, cheese provolone, arugula, rice, eggs, onions, garlic, pepper fragrant, marjoram, lemon juice, parsley, mint
Recipe preparation:
- Put rice in a large bowl suitable for microwave oven, and pour 1 cup of water. Cover with cling film, pierce several times with a knife for ventilation, then put in microwave for about 10 minutes, until the water is completely soaks up. Peel off the film and stir the rice with a fork. Give it completely cool off.
- In a small bowl, beat 1 egg lightly. Add it to a bowl with rice with lamb minced meat, beef minced meat, cheese provolone, onion, half mint and parsley, marjoram, garlic, allspice, a teaspoon of salt and 1/2 tsp. pepper. Shuffle with your hands to simply mix the ingredients (do not mix too much long), cover and refrigerate for 30 minutes.
- Moisten your hands and form 18 balls of meat (approximately 4 cm. each). Bring the chicken to a boil in a large pot or roasting pan. bouillon. Put the meatballs in it, cover the pan with a lid and cook over medium heat until soft, about 30 minutes, turning in mid cooking.
- In a small bowl, beat the remaining 2 eggs with lemon juice until the formation of foam. Pour 1 cup of broth from the pan and gradually inject it into the egg mixture. Move the meatballs to one side pan, reduce heat to low and pour in egg mixture with another side. Cook by gently stirring until the sauce is slightly thickens, about 4 minutes Remove the pan from the heat, add the remaining mint and parsley, salt and pepper. Serve Meatballs with sauce in a shallow bowl. Sprinkle with arugula, pour olive oil, salt and pepper.
