GREEK MEAT BALLS 1 1/2 lbs. ground beef 1/3 cup uncooked rice 1/2 cup canned tomatoes 1 large onion, finely chopped 3 tablespoons fresh parsley, minced salt and pepper 2 eggs, beaten 6 cups bouillon
Combine all ingredients except bouillon, kneading after eggs are added. Roll lightly into 1 to 1 1/2 inch balls. Bring bouillon to a boil and drop in meatballs. Reduce heat to a simmer, then cover and cook for 20-30 minutes. Meatballs are cooked when they rise to the surface. Sauce: 2 eggs, beaten juice of one lemon To make egg and lemon sauce, beat eggs well, stir in lemon juice and 1 tablespoon of broth (in which the meatballs were cooked). Makes an unusual hors d'oeuvre. Enjoy. Marilyn. _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
