Meatballs with Egg-Lemon Sauce

6 to 8 servings


These piquant meatballs include rice and herbs and are served with a smooth lemony sauce. Serve for a weekend supper.

1-1/2 pounds ground lamb or beef
1/2 cup long-grain rice
1/2 cup minced onion
1 egg
2 tablespoons tomato sauce
1/4 cup chopped fresh parsley
1/2 teaspoon dried oregano
Salt, freshly ground pepper
2 cups beef bouillon
2 tablespoons unsalted butter
3 egg yolks
1/4 cup fresh lemon juice

In a large bowl combine the lamb or beef, rice, onion, egg, tomato sauce, parsley, and oregano. Season with salt and pepper. Mix well. Shape into 2-inch meatballs. In a large saucepan bring the bouillon to a boil over medium-high heat. Add meatballs and butter. Reduce the heat to medium-low. Cook, covered, until meatballs are tender, about 30 minutes. Test one to see if rice is tender. Meanwhile, in a small bowl beat the egg yolks. Stir in lemon juice. Add 1/2 cup hot liquid; mix well. Add to meatballs, stirring constantly while adding. Leave over low heat about 5 minutes, long enough to thicken a little. Serve at once. Do not reheat.


Buy the Book!


The Cuisines of the Caucasus Mountains
Recipes, Drinks, and Lore from Armenia, Azerbaijan, Georgia, and Russia
by Kay Shaw Nelson
Hippocrene Books
Hardcover 230 pages
Price: $ 24.95
ISBN: 0781809282
Recipe reprinted by permission.


The Cuisines of the Caucasus Mountains



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