Lamb and Rice Meatballs in Lemon Egg Sauce
Instructions:
MEATBALLS: MAKES 32 MEATBALLS
1 pound [450 g] ground lamb
1 onion, grated
3 garlic cloves, minced
1⁄3 cup [80 mL] long-grain white rice
1⁄3 cup [80 mL] parsley, minced
2 tablespoons [30 mL] dill, minced
1 tablespoon [15 mL] mint, minced
1 teaspoon [5 mL] dried oregano
1⁄8 teaspoon [0.5 mL] grated orange zest
2 egg yolks
Salt and black pepper to taste
Flour, for dredging
2 tablespoons [30 mL] olive oil
- LEMON-EGG SAUCE: MAKES 1 ⁄ 2 CUP [120 mL] SAUCE
- 3 to 4 cups [720 to 960 mL] chicken stock, simmering, as needed
- 1 medium onion, minced
- 2 garlic cloves, minced
- 1 stalk celery, minced
- 1 carrot, finely diced
- 3 eggs, at room temperature
- 1⁄4 cup [60 mL] lemon juice or to taste
- Parsley, for garnish
- 8 lemon wedges, for garnish
- A D V A N C E P R E PA R AT I O N
- Combine the lamb, onion, garlic, rice, parsley, dill, mint, oregano, orange zest, egg yolks, and salt and pepper and mix well.
- Sauté a small piece of this mixture and taste for correct seasoning. Adjust for seasoning. Form the mixture into meatballs, 1 inch [2.5 cm] in diameter. Reserve, tightly covered, refrigerated.
- COOKING METHOD
- Dredge the meatballs in flour and sauté in the olive oil over
medium heat. Brown the meatballs.
- PREPARATIO N O F THE SAUCE
- Add enough chicken stock to just cover the meatballs. Bring the liquid to a boil. Add the onion, garlic, celery, and carrot.
- Reduce the heat to a simmer and cook the meatballs for 25 minutes, adding more stock if necessary.
- Place the eggs in a blender and blend until frothy. Add the lemon juice. Using a strainer, remove about 2 cups [480 mL] of the liquid from the meatballs. Return the strained vegetables to the skillet.
- With the blender running slowly, add 11⁄2 to 2 cups [360 to 480 mL] of the strained hot broth. Cook this mixture over simmering water in a double boiler until thickened to the desired consistency. Stir the thickened sauce into the meatballs and hold over a very low heat for service. Do not allow the sauce to boil, or it will curdle.
- SERVICE
- Serve 4 meatballs per person, with about 3 tablespoons [45 mL] sauce ladled over the top. Garnish with sprigs of parsley and a lemon wedge on the side