Greek Meatballs in Lemon Sauce
Ingredients
Meatballs
ground chicken (raw)
675 g
short grain rice (raw)
140 g
yellow onion (finely_chopped)
1 piece
salt
9 g
ground black pepper
1 g
extra-virgin olive oil
27 ml
fresh dill (minced)
3 g
Broth
water
950 ml
roasted chicken base
22 g
Lemon Sauce
water or chicken broth
355 ml
lemon (juiced)
3 piece
cornstarch
12 g
egg
2 piece
turmeric
0.3 g
salt
3 g
Instructions
Prepare the meatballs
Combine ground chicken, rice, onion, salt, pepper, olive oil, and dill in a bowl and mix until fully combined.
Form the meatballs
Scoop about 1½ tablespoons of the mixture at a time and roll into meatballs. You should get about 24 meatballs. Place them on a plate and set aside.
Prepare the broth and cook 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 the lid mostly on for 35-40 minutes until meatballs and rice are cooked through.
Make the lemon sauce
In a bowl, whisk together lemon juice, cornstarch, eggs, turmeric, salt, and 1½ cups of the cooking broth. Slowly add the hot broth while whisking to temper the eggs.
Combine and serve
Return the meatballs to the pot with the lemon sauce and gently stir to combine. Serve hot.
Original recipe
Storage
The sauce may thicken when chilled; add a splash of broth or water when reheating.
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