- Meatballs:
- 1/3 cup milk
- 1 egg
- 1/3 cup dry bread crumbs
- 1/3 cup snipped fresh mint
- 1/3 cup snipped fresh parsley
- 1/4 cup finely chopped onion
- 2 tablespoons chopped fresh dill
- 1 clove garlic, minced
- 3/4 teaspoon salt
- 1 pinch ground black pepper to taste
- 1 pound ground lamb
- 2 tablespoons vegetable oil, or as needed
- Lemon Sauce:
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1/4 teaspoon salt
- 1 dash ground black pepper
- 1 cup milk
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- Beat milk and egg together in a large bowl. Stir in bread crumbs, mint, parsley, onion, dill, garlic, salt, and pepper. Add ground lamb; mix well. Shape into 1-inch meatballs.
- Heat oil in a large skillet over medium heat. Add meatballs; cook until browned, 1 to 2 minutes per side. Reduce heat and cover; cook until meatballs are no longer pink in the center, 15 to 20 minutes.
- Meanwhile, melt butter in a saucepan. Blend in flour, salt, and pepper. Add milk; cook and stir until thickened and bubbly, about 5 minutes. Simmer for 2 minutes more. Stir in lemon juice and zest.
- Drain meatballs and transfer them to a serving dish. Spoon the lemon sauce on top.
07/27/2019
recipepes.com
greek lamb meatballs in lemon sauce, recipe
PT15M
PT1H
5
455 calories
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