Meatballs in lemon sauce

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Put rice in a sieve, wash cold and drain. Peel onion, chop or grate one very finely. Wash parsley and dill, shake dry and chop. Put the minced meat, rice, fine diced onion, herbs, eggs, some salt, pepper and allspice into a mixing bowl and knead thoroughly with the dough hooks of the hand mixer.

2. 2

   Form approx. 20 small meatballs with moistened hands. Turn meatballs in flour, knock off excess flour. Peel carrots and potatoes and cut roughly into pieces. Finely dice the remaining onion.

3. 3

   Put the carrots, potatoes, onion, butter, a little salt and 1 litre of water in a wide, large pot and bring to the boil. Simmer without lid for about 10 minutes. Remove carrots and potatoes from the stock with a skimmer.

4. 4

   Add meatballs to the hot broth, heat briefly, cover and allow to simmer at low heat for approx. 30 minutes. Mix egg yolk and lemon juice in a bowl. Measure out 1/2 litre of meat stock, put it into a small pot and bring it to the boil.

5. 5

   Stir starch with a little water until smooth, add to the stock and cook for about 1 minute while stirring. Mix the egg yolk and lemon mixture with a little hot sauce, stir into the rest of the sauce and heat while stirring (do not let it boil!).

6. 6

   Season the sauce with salt and pepper and add the meatballs. Serve in a deep bowl or deep plates. Garnish with lemon.

Nutrition Facts

KCAL
340 kcal

CARBS
15 g

FATS
20 g

PROTEINS
24 g