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Lamb Meatballs
(Yiuverlakia)
Makes 20 Meatballs
Ingredients
*1 1/2 pounds ground lamb
*1 pound long grain white rice
*1 bunch parsley, chopped
*1 bunch dill, chopped
*1 bunch mint, chopped
*1 cup extra virgin olive oil
*Salt and pepper to taste
*1/2 pound (2 sticks) butter
*6 eggs, lightly beaten
*1 cup fresh lemon juice
*1 cup chopped dill
Instructions
1Mix together lamb, rice, parsley, dill, mint and olive oil together in a large bowl. Season with salt and pepper. Form mixture into 2 ounce balls (should make 20 meatballs).
2Fill a large pot with water, add butter, season with salt and pepper and bring to a boil. Add meatballs to the pot (water should be 2 inches above the meatballs; add additional water if needed). Return the pot to a boil, turn to simmer and cook 20-30 minutes.
3To prepare the sauce, take some of the braising liquid from the pot and temper the eggs. Add lemon juice and dill and combine.
4Add sauce to the pot with meatballs and cook until combined and heated through.
Source
Executive Chef James Henderson, Persephone, New York, NY