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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Greek >> Greek

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Form the meat mix into small balls and brown over medium heat in the oil, this will help them hold together. | 2. Add 2 cups of stock to the pan and simmer uncovered for about twenty minutes. | 3. Strain out the stock into a container. | 4. Whisk the two egg yolks and one whole egg then, while still whisking, slowly add a quarter cup of lemon juice. | 5. Then very slowly whisk in the hot stock, careful here we don't want to scramble the eggs. | 6. Pour the sauce back into the pan with the meatballs and simmer over low heat until the sauce thickens. | 7. Check for salt. | 8. Have this with rice and a few lemon wedges. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
lamb	1 1/2	lbs	ground ground	1816.668	0.0	114.8515	146.8984
egg white sauce	2			-	-	-	-
garlic clove	1		minced	4.47	0.9918	0.1908	0.015
parsley	2	tablespoons	minced	2.736	0.4811	0.2257	0.06
oregano	1	teaspoon	dried	2.65	0.6892	0.09	0.0428
onion	1		grated minced	44.0	10.274000000000001	1.21	0.11
rice	1/3	cup	uncooked	234.0	51.571000000000005	4.2965	0.377
mint	1	teaspoon	dried	-	-	-	-
vegetable oil	2	tablespoons		234.46400000000003	0.0	0.0	27.2
chicken stock	2	cups		172.8	16.944000000000003	12.095999999999998	5.76
lemon juice	1/4	cup		13.42	4.209	0.2135	0.1464
egg yolk	2			109.48	1.2206	5.3924	9.0236
egg	1			71.5	0.36	6.28	4.755
salt pepper				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.