This adaptation of a Greek recipe requires a little extra care in the making, but this will be rewarded with a tasty and unusual dish. The leftover stock may be used as a base for soup. Serve the meatballs with plain boiled rice.
2 lb. lean minced beef
1 medium-sized onion, finely chopped garlic clove, crushed
1 tablespoons finely chopped fresh parsley
1-1- oz. long-grain rice
11 teaspoons salt
1 teaspoon black pepper
11- pints beef stock
4 large eggs
3 tablespoons water
4 fl. oz. lemon juice
4 teaspoon salt
1 tablespoon chopped fresh parsley
In a large mixing bowl, combine the beef, onion, garlic, parsley, rice, salt and pepper. Using your hands, mix and knead the ingredients together well. Shape the mixture into about 30 balls K-inches in diameter.
In a large saucepan, bring the beef stock to the boil over moderate heat. When the stock is boiling, add the meatballs, a few at a time so that the stock does not go off the boil. When all the meatballs have been added, cover the pan, reduce the heat to low and simmer for 45 minutes.
Meanwhile make the sauce. In a small heatproof bowl set in a pan of hot but not boiling water, whisk the eggs and water together with a wire whisk or rotary beater until the ingredients are well combined. Place the pan over low heat and continue whisking until the mixture is light and fluffy.
Remove 5 tablcspoonfuls of the boiling stock in which the meatballs are cooking and add them to the eggs, whisking constantly. Gradually add the lemon juice, and continue whisking the sauce until it is very thick. Stir in the salt.
Remove the pan from the heat and set aside for 10 minutes.
Using a slotted spoon, transfer the meatballs to a heated serving dish. Pour the lemon sauce over the meatballs. Sprinkle over the parsley and serve.