Meat Balls Avgolemono (Veal balls with lemon and egg sauce)
- Total Time
- 50 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1¼pounds ground lamb or veal
- 3tablespoons butter
- 1cup finely chopped onions
- ½cup fresh bread crumbs
- 2tablespoons finely chopped dill
- ⅛teaspoon freshly grated nutmeg
- Salt to taste, if desired
- Freshly ground pepper to taste
- 1½cups chicken broth
- 2eggs
- 1tablespoon cornstarch
- ⅓cup lemon juice
Nutritional analysis per serving (4 servings)
582 calories; 45 grams fat; 21 grams saturated fat; 0 grams trans fat; 17 grams monounsaturated fat; 4 grams polyunsaturated fat; 13 grams carbohydrates; 1 gram dietary fiber; 4 grams sugars; 30 grams protein; 772 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Put the veal in a mixing bowl.
- Step 2
Heat one tablespoon of the butter in a skillet and add one-half cup of the onions. Cook, stirring, until wilted. Add this to the veal.
- Step 3
Add the bread crumbs, half of the dill, the nutmeg, salt and pepper to taste. Blend well. Shape the mixture into 28 balls of equal size, each about two inches in diameter or slightly less.
- Step 4
Heat two tablespoons of butter in a casserole and add the remaining onions. Cook briefly until wilted. Add the veal balls and cook, turning gently to brown lightly. Add the broth and bring to the boil. Cover and let simmer about 10 minutes.
- Step 5
Meanwhile, beat the eggs with a wire whisk in a bowl until well blended. Add the cornstarch and continue beating until thoroughly smooth and blended. Beat in the lemon juice.
- Step 6
Pour one cup of the liquid from the meatballs into the egg mixture. Beat to blend.
- Step 7
Pour this blend into the meatballs with their liquid and stir. Cook over gentle heat until thickened. Sprinkle with the remaining dill and serve.
Private Notes
Comments
Just made this tonight based on a comment in the reviews for Melissa Clark’s Avgolemono Soup. We loved Pierre Franey’s version. It came together beautifully. I used pork for the meatballs because that was what I had. I am looking forward to trying lamb and veal and also think I would like to try ground chicken for the meatballs. I will make this again.
I also have been making this recipe since it first came out! It’s a family favorite—my adult children come home for dinner when it’s on the menu! The original recipe was published with Rice with Noodles—with a salad it’s a great meal!
Just a note to say thank you to the commenter who steered me onto this recipe. I can't wait to make this! Thank you, Jude!
Really lovely, will make again. I may chop the dill for the meat mixture very fine, but not quite so much for the dill that goes into the sauce at the end. Also made white basmati rice for the side and I think it took away from the bright flavor of the sauce. Next time will try a short grain brown rice.
If you click through to the original article in the 60-minute gourmet, the author gives a lovely recipe for rice with noodles to accompany this!