Avgolemono Sauce Lamb Meatballs
Creamy Greek avgolemono sauce or egg and lemon sauce: the perfect companion for these silky lamb meatballs! Enjoy your meal...
Ingredients
- 12,5 oz lamb mince (350 g)
- 1 large shallot finely chopped
- 1 small onion chopped
- 3 medium garlic cloves finely chopped
- 2 tbsp breadcrumbs or panko
- 1 cup chicken stock (240 ml)
- ½ cup dry white wine (120 ml)
- 3 tbsp lemon juice
- 3 egg yolks
- 2 tbsp plain flour
- 2 bay leaves
- ⅓ tsp ground cinnamon
- olive oil
- pepper
- salt
Instructions
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Add a little olive oil, chopped shallot, 1 chopped garlic clove and bay leaves to a medium saucepan. Season with salt and pepper. Put this over medium heat. Fry the shallot until golden. Then remove the bay leaves and let the shallot cool.
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Add the lamb mince and 1 egg yolk in a mixing bowl. Also add the cooled shallot, the (panko) breadcrumbs, cinnamon and pepper and salt.
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Knead again. Taste the mince and add extra pepper or salt. Roll the mince into even meatballs. Mine were 1 ½ oz (45 g). In the end I had 10 of them. Pour the flour in a deep plate and coat the meatballs with it.
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Then pour the remaining olive oil in a large non-stick pan and place it over medium-high heat until hot. Then add the meatballs. Cook the meatballs for 15 minutes until cooked through and browned.
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Then transfer them to a clean plate and cover with tinfoil to keep them warm. Add the chopped onion, remaining chopped garlic and some olive oil to the pan. Don't wipe the pan clean
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Gently fry the onion and garlic until almost soft. Then add the wine and chicken stock.
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Stir and bring it to a boil. Reduce the heat and let the sauce simmer gently for about 8 minutes until it has reduced by half. Then take the pan off the heat and let it cool down for 10 minutes. Combine the 2 remaining egg yolks and lemon juice.
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Add 3 tablespoons of the reduced sauce to the yolk and lemon juice. Then gradually add this mixture back to pan with the remaining sauce.
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Stir well until the sauce starts to thicken a little. Then season it with pepper and salt. Add the meatballs back to the pan.
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Take the pan off the heat, cover and let the meatballs warm through in the sauce for another 5 minutes. Serve hot.
