Greek Lamb Meatballs in Lemon Sauce recipe

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Ingredients

⅓ cup milk
1 egg
⅓ cup dry bread crumbs
⅓ cup snipped fresh mint
⅓ cup snipped fresh parsley
¼ cup finely chopped onion
2 tablespoons chopped fresh dill
1 clove garlic, minced
¾ teaspoon salt
1 pinch ground black pepper to taste
1 pound ground lamb
2 tablespoons vegetable oil, or as needed
2 tablespoons butter
2 tablespoons all-purpose flour
¼ teaspoon salt
1 dash ground black pepper
1 cup milk
2 tablespoons lemon juice
1 teaspoon lemon zest

Nutrition Info

452.9 calories
carbohydrate: 16.2 g
cholesterol: 144.2 mg
fat: 31.4 g
fiber: 1.1 g
protein: 25.8 g
saturatedFat: 12.6 g
servingSize: -
sodium: 767.2 mg
sugar: 5.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. 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.

  3. 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.

  4. Drain meatballs and transfer them to a serving dish. Spoon the lemon sauce on top.

Recipe Yield

4 servings

Recipe Note

Great lamb meatballs with an excellent lemon sauce.

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