Greek Meatballs in Lemon Sauce
Ingredients
Meatballs
ground chicken
675 g
short grain rice
150 g
yellow onion (finely_chopped)
1 piece
salt
1.5 tsp
ground black pepper
0.5 tsp
extra-virgin olive oil
2 tbsp
fresh dill (minced)
1 tbsp
Broth
water
4 cup
chicken stock base
1.5 tbsp
Lemon Sauce
water or chicken broth
1.5 cup
lemon (juiced)
3 piece
cornstarch
1 tbsp
egg
2 piece
turmeric
0.125 tsp
salt
0.5 tsp
Instructions
Prepare the meatballs
Combine the ground chicken, rice, finely chopped onion, salt, pepper, olive oil and minced dill in a bowl. Mix until fully combined.
Form the meatballs
Scoop about 1 1/2 tablespoons of the mixture at a time and roll into meatballs. You should get about 24 meatballs. Place on a plate and set aside.
Cook the meatballs
Add 4 cups water and chicken stock base to a large pot. Bring to a boil over high heat. Add the meatballs and simmer on medium-low with lid partially on for 35-40 minutes until cooked through.
Prepare the lemon sauce
Remove the meatballs from the pot and set aside. In a bowl, combine 1.5 cups of the cooking liquid, lemon juice, cornstarch, eggs, turmeric and salt. Whisk until smooth.
Finish and serve
Return the meatballs to the pot with the lemon sauce. Simmer gently for a few minutes until the sauce thickens slightly. Serve hot.
Original recipe
Storage
Store in an airtight container. Sauce may separate slightly upon reheating - stir well before serving.
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