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Categories:
vegetables carrots celery potatoes leeks water salt meatballs egg breadcrumbs onion garlic fresh parsley fresh dill salt pepper lean ground lamb flour vegetable oil Lemon Sauce eggs lemon juice cooking liquid from vegetables parsley
Viewed: 9 - Published at: 4 years agoIngredients
- Vegetables
- 2 carrots
- 2 celery ribs
- 2 potatoes
- 1 leeks or 1 onion, chopped
- 2 1/2 cups water
- 3/4 teaspoon salt
- Meatballs
- 1 egg
- 1 cup breadcrumbs
- 1 onion, grated
- 4 garlic cloves, minced
- 1/3 cup fresh parsley, chopped
- 1/3 cup fresh dill, chopped
- 3/4 teaspoon salt
- 1/2 teaspoon pepper
- 1 lb lean ground lamb
- 1/4 cup all-purpose flour, for rolling meatballs
- 1 tablespoon vegetable oil, for browning meatballs
- Lemon sauce
- 2 eggs
- 3 tablespoons lemon juice
- 1/2 cup cooking liquid from vegetables or 1/2 cup chicken broth
- parsley or dill sprigs, to garnish
Method
- Cut carrots and celery into 1/2-inch thick slices. Peel and cut potatoes into 3/4-inch cubes.
- Place in wide saucepan along with leek/onion, salt and water; bring to boil. Cover and reduce heat to medium; simmer for 10 minutes.
- Meanwhile, in bowl, lightly beat egg; mix in bread crumbs, onion, garlic, parsley, dill, salt, pepper and cayenne. Add ground lamb and mix well. Form into 1-inch (2.5 cm) balls. Spread flour on plate; roll each ball in flour.
- In nonstick skillet, heat oil over medium-high heat; brown meatballs.
- Add meatballs to vegetables; simmer, covered, for 20 minutes. Remove with slotted spoon when cooked through.
- Meanwhile - in bowl, whisk eggs with lemon juice; whisk in the cooking liquid. Pour back into saucepan; cook, stirring constantly and being careful not to boil, until thick enough to coat back of spoon, about 3 minutes.
- To serve plate meatballs and vegetables, pour sauce over meatballs and serve with rice and perhaps a salad. Garnish with parsley or dill.
