1.0 Keftethes Meh Rizi Avgolemono
Meatballs with Rice and Egg-Lemon Sauce
2 pounds lean ground meat (can use beef, lamb, pork or veal or a combination)
2 small onions, grated or chopped very fine
3 tablespoons chopped fresh parsley
1 garlic clove, crushed
3 tablespoons chopped fresh mint (Can substitute fresh dill)
Salt and Pepper to taste
1 egg
1cup raw long grain rice
4 cups chicken broth (may need a little more to cover meatballs)
3 tablespoons butter
Combine meat, onions, salt, pepper, parsley, garlic, mint or dill, rice and 1 egg. Gently mix well and shape into meatballs about1½ to 2 inches in diameter. Bring broth to boil in a Dutch oven. Add meatballs and butter. Simmer for about 40 minutes. Make sauce below. Put meatballs on serving platter and pour hot Avgolemono over them. Sprinkle with additional parsley. Serves 6-8.
Avgolemono (This is what makes this dish unique)
3 eggs, separated
Juice of one lemon
Separate eggs and beat whites until they form peaks. In a small bowl, beat egg yolks until light and fluffy; slowly beat in lemon juice. Fold yolks into whites. Gradually add the broth from the meatballs, using as much as possible.
Recipe from:
Greek Gourmet Treats
A Collection of Recipes by Saints Mary and Martha Philoptochos Society
St. George Greek Orthodox Church
Knoxville, TN. 37919