Greek Creamy Lemon Meatballs (aka avgolemono)
This is the best down home food comfort...
I'm constantly looking for creamy and delicious without the added "fat", are you like that too? I'm trying to keep it real and waist/heart healthy!! More often than not, I revert back to my Greek roots. Hey they say the Mediterrean diet is the best in the world regarding heart health right? I guess they know what their talking about!!! ;-)
Blue Ribbon Recipe
Yum, yum, yum! Such a refreshing take on a classic comfort food. Sign us up for seconds! The Test Kitchen
1 lbground beef (i used turkey)
1 smallonion diced fine (or 3 green onions diced fine, i used the latter)
1 1/4 cuncooked long grain rice (or whatever you have on hand)
1 tspdried dill
1/2 tspblack pepper
1/4 tspgranulated garlic (garlic powder)
1egg separated (yolk from egg white)
·juice of 1 lemon or 1/3 cup bottled
·pinch of salt
3 1/2 cwater
1/4 cfresh parsley chopped fine *optional*
1 1/2 Tbspchicken base (stock)
2 Tbspextra virgin olive oil
How to Make Greek Creamy Lemon Meatballs (aka avgolemono)
- a small bowl, add your meatball ingredients. Mix well till rice is incorporated thoroughly with the meat mixture and spices. Using your melon ball scooper. Scoop out meat balls and set on a plate, set aside!
When you have finished making your meatballs, in a large non stick skillet, add your olive oil, let heat and add your meatballs.
- Okay, let's get busy with that amazing lemon sauce shall we????
Gather your very simple ingredients!
Juice your lemon, separate your egg. How simple can that be???
Now that you have separated your egg white from yolk, I want you take a whisk and beat the living daylights out of the eggwhite... till it's nice and frothy and creamy looking!! I don't want you to make it "meringue", we need it frothy....
- Take about 1/3 cup of the chicken broth from the now cooked meatballs and pour directly into the beaten egg white mixture. Easy right? Now we need to add the lemon into this... beat well with the whisk. Finally add your egg yolk and the pinch of salt. Beat just a smidgen more, like 10 whisks is all I'm saying. What you are doing is literally "tempering" the eggs. In other words, you are introducing a very hot mixture into a "neutral atmosphere". So the mixture will not "curdle" when brought back into the hot.