GREEK MEATBALLS
MAKES 6 SERVINGS.
1/3 cup brown rice
3 eggs
1/2 pound lean ground lamb
1/2 pound lean ground beef
1/2 cup chopped provolone cheese
1 onion, chopped
1/3 cup chopped mint
1/4 cup chopped parsley
2 cloves garlic, minced
Salt and Pepper
3 cups low sodium chicken broth
1/3 cup lemon juice
Place rice in a microwave bowl, add 1 cup water. Cover with vented plastic wrap, then microwave until water is almost absorbed 10 min. Uncover, fluff rice, let cool. Beat 1 egg in a bowl. Add to bowl with rice along with lamb, beef, provolone, onion, half of the mint and parsley, garlic, salt and pepper. Mix until combined, refrigerate 30 min. Form meat into 18 meatballs. Bring broth to a boil in a pot. ADD meatballs, cook until tender. Whisk remaining eggs and lemon juice in a bowl until frothy. Remove 1 cup broth from pot, whisk it into egg mixture. Push meatballs to one side of pot, pour egg mixture into other side. Cook until sauce thickens slightly. Remove from heat, stir in remaining mint and parsley, season with salt and pepper. SERVE meatballs and sauce in bowls...
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