"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Beef, Pork, Lamb & Venison > Lamb
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 12-02-2010, 12:25 PM   #1
Chef Extraordinaire
 
Kayelle's Avatar
 
Join Date: Mar 2010
Location: south central coast/California
Posts: 14,678
Greek Meatballs in Asparagus Lemon Sauce

Because this is a recipe put together by inspiration of other recipes, and my own ideas, I think I can safely call it my own. It's really delicious.

1 lb. ground lamb
1/3 cup long grain rice, uncooked
1/3 cup white onion, very finely chopped
1 clove garlic, minced
1 tsp. ground oregano, crushed between palms
2 tbsp. chopped fresh parsley
2 tbs. chopped fresh mint
Salt and freshly ground pepper to taste
1 large egg
1/2 cup all-purpose flour
4 cups chicken broth (I use Swanson)
1 lb. fresh asparagus, trimmed and cut into 2 in. pieces

For the sauce:
2 large eggs at room temp
2/3 cup fresh squeezed lemon juice (nothing else will do)


Combine ground lamb, rice, onion, garlic, parsley, mint, oregano, salt, and pepper in a bowl. Add egg to mixture and mix well. Place flour in a shallow dish. With wet hands, shape into walnut-sized balls. Roll meatballs in flour and shake off excess.
Heat four cups of the chicken broth in a Dutch oven or a deep large skillet until boiling. Carefully place the meatballs in a single layer on the bottom of the pot. Gently simmer covered, over low heat for 25 minutes. Remove the lid and add the asparagus while you make the sauce, being careful not to over cook. You want it cooked till just crisp tender.

For the sauce:
Using a whisk, beat the eggs in a medium bowl until frothy. Add plenty of salt, and white pepper. Slowly whisk in the lemon juice. Ladle one cup of the pot liquid little by little into egg-lemon mixture to temper the eggs. Remove pot from heat and slowly add egg-lemon mixture stirring gently. Heat over very low heat until sauce thickens and is heated through. Take care not to allow the sauce to boil or the eggs will curdle.


Play music from Zorba the Greek, pour some white wine, and light some candles.

Serve in flat soup bowls, with plenty of crusty rolls to dip in the yummy lemon sauce.
__________________
Life is not measured by the number of breaths we take, but rather by the moments that take our breath away.

Kayelle is offline   Reply With Quote
Old 12-02-2010, 12:57 PM   #2
Chef Extraordinaire
 
Zhizara's Avatar
 
Join Date: Sep 2008
Location: New Orleans, LA
Posts: 12,456
Wow, see what you came up with. That sounds just wonderful.
__________________

If you can't see the bright side of life, polish the dull side.
Zhizara is offline   Reply With Quote
Old 12-02-2010, 01:03 PM   #3
Senior Cook
 
Littlechef's Avatar
 
Join Date: Jul 2010
Location: Long Island, NY
Posts: 362
Kayelle ... these sound wonderful. I LOVE Greek food. I'm going to be trying this very soon. Thanks for sharing.
Littlechef is offline   Reply With Quote
Old 12-02-2010, 01:23 PM   #4
Chef Extraordinaire
 
Kayelle's Avatar
 
Join Date: Mar 2010
Location: south central coast/California
Posts: 14,678
Thanks for your help Z !

Littlechef, I think you'll really like it if you like Greek food.

I'm sitting here with a bowl of it for breakfast.
__________________
Life is not measured by the number of breaths we take, but rather by the moments that take our breath away.

Kayelle is offline   Reply With Quote
Old 12-02-2010, 01:39 PM   #5
Chef Extraordinaire
 
Uncle Bob's Avatar
 
Join Date: Nov 2006
Location: Small Town Mississippi
Posts: 17,515
Ok!!! This one got my attention!!! I could take on a bowl "rat" now!!!!
__________________
There is only one Quality worse than Hardness of Heart, and that is Softness of Head.

Kool-Aid...Think Before You Drink
Uncle Bob is offline   Reply With Quote
Old 12-02-2010, 01:42 PM   #6
Flour Child
 
mollyanne's Avatar
 
Join Date: Mar 2010
Location: North Carolina, USA
Posts: 1,392
You had me at the title
...and ohhh the music, wine, and candles,
no wonder your hubby treats you so good
__________________


My kitchen is for dancing. Bring me sunshine in a cup. ~emily dickinson.
mollyanne is offline   Reply With Quote
Old 12-02-2010, 01:56 PM   #7
Chef Extraordinaire
 
Kayelle's Avatar
 
Join Date: Mar 2010
Location: south central coast/California
Posts: 14,678
Passing a bowl through the screen to Uncle Bob rat now.

MA, since we were married in Santorini, this kind of a meal is pretty special for us.
__________________
Life is not measured by the number of breaths we take, but rather by the moments that take our breath away.

Kayelle is offline   Reply With Quote
Old 12-02-2010, 01:57 PM   #8
Certified Cake Maniac
 
LPBeier's Avatar
 
Join Date: Feb 2007
Location: The Great "Wet" North
Posts: 20,301
Kayelle, any time you "create" something, you can definitely call it your own and this sounds fabulous! Thanks for sharing it.
__________________
Living gluten/dairy/sugar/fat/caffeine-free and loving it!
LPBeier is offline   Reply With Quote
Old 12-02-2010, 02:08 PM   #9
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 46,790
This recipe brings back happy memories. Mom used to make a similar dish without the asparagus and it was always a favorite.

Thanks for stirring up the memory. Now I have to get cooking.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is offline   Reply With Quote
Old 12-02-2010, 02:43 PM   #10
Chef Extraordinaire
 
Kayelle's Avatar
 
Join Date: Mar 2010
Location: south central coast/California
Posts: 14,678
Thank you, LP. Glad it brought back happy memories Andy. The plain Greek lemon soup is a classic. I was tickled to see the first of the season's asparagus at Von's for $1.49 lb. It's my very favorite vegetable.
__________________
Life is not measured by the number of breaths we take, but rather by the moments that take our breath away.

Kayelle is offline   Reply With Quote
Old 12-02-2010, 11:35 PM   #11
Ogress Supreme
 
PrincessFiona60's Avatar
Site Administrator
 
Join Date: Jul 2009
Location: Wyoming
Posts: 38,493
That sounds good enough to eat! I love lemon and asparagus! I'm copying and pasting!
__________________
“There are only two ways to live your life. One is as though nothing is a miracle. The other is as though everything is a miracle.” - Albert Einstein
PrincessFiona60 is offline   Reply With Quote
Old 12-19-2010, 08:30 PM   #12
Cupcake
 
Kathleen's Avatar
 
Join Date: Dec 2009
Location: Mid-Atlantic, USA
Posts: 2,454
That sounds so good. I'm book-marking that recipe!
__________________


~Kathleen

A little bit Ginger. A little bit Mary Ann.
Kathleen is offline   Reply With Quote
Old 12-19-2010, 11:50 PM   #13
Chef Extraordinaire
 
msmofet's Avatar
 
Join Date: Apr 2009
Posts: 11,606
That sounds wonderful K!!
__________________
There is freedom within, there is freedom without
Try to catch the deluge in a paper cup
There's a battle ahead, many battles are lost
msmofet is offline   Reply With Quote
Old 12-20-2010, 12:50 AM   #14
Executive Chef
 
Bolas De Fraile's Avatar
 
Join Date: Oct 2010
Posts: 3,191
Efxaristo para para Poli
Bolas De Fraile is offline   Reply With Quote
Old 09-20-2011, 06:53 PM   #15
Chef Extraordinaire
 
pacanis's Avatar
 
Join Date: Feb 2007
Location: NW PA
Posts: 18,751
Well I just didn't copy this somewhere... I printed it out and made it!

Very nice recipe, Kayelle. It reminds me of my Koenigsberger Klopse recipe I posted here, but only because of the meatballs and lemon. It's very similar in flavor, but the lamb puts it over the top. In a big way. The rice in the meatballs was a very nice addition, too.

This was my interpretation. I served it over egg noodles. I was light on the asparagus. I only had one bunch, which was light by half a pound.
I will be making this again
Attached Thumbnails
Click image for larger version

Name:	Greek meatballs, asp, lemon sauce.jpg
Views:	407
Size:	82.7 KB
ID:	12063  
__________________
Give us this day our daily bacon.
pacanis is offline   Reply With Quote
Old 09-20-2011, 07:25 PM   #16
Chef Extraordinaire
 
Dawgluver's Avatar
Site Moderator
 
Join Date: Apr 2011
Posts: 25,016
Quote:
Originally Posted by pacanis
Well I just didn't copy this somewhere... I printed it out and made it!

Very nice recipe, Kayelle. It reminds me of my Koenigsberger Klopse recipe I posted here, but only because of the meatballs and lemon. It's very similar in flavor, but the lamb puts it over the top. In a big way. The rice in the meatballs was a very nice addition, too.

This was my interpretation. I served it over egg noodles. I was light on the asparagus. I only had one bunch, which was light by half a pound.
I will be making this again
That looks great, Pac! Haven't had lamb in ages. Was it pretty mild in flavor? The lamb meat I mean.
__________________
She who dies with the most toys, wins.
Dawgluver is offline   Reply With Quote
Old 09-20-2011, 07:44 PM   #17
Chef Extraordinaire
 
pacanis's Avatar
 
Join Date: Feb 2007
Location: NW PA
Posts: 18,751
Thanks Dawg
No, I wouldn't say it had a mild flavor. It was very flavorful, but I wouldn't say mild. It was lamby Like some fish is fishy. You either like it or you don't. The herbs definitely help tame it down. This is basically how I make lamb burgers except I use fresh oregano (and no rice). The asparagus and lemon flavor went perfect with this.
__________________
Give us this day our daily bacon.
pacanis is offline   Reply With Quote
Old 09-20-2011, 08:39 PM   #18
Chef Extraordinaire
 
Dawgluver's Avatar
Site Moderator
 
Join Date: Apr 2011
Posts: 25,016
Hmm. My most recent lamb consumption has been limited to Greek food and baby lamb chops. May have to give it a try again.
__________________
She who dies with the most toys, wins.
Dawgluver is offline   Reply With Quote
Old 02-23-2013, 10:06 PM   #19
Chef Extraordinaire
 
pacanis's Avatar
 
Join Date: Feb 2007
Location: NW PA
Posts: 18,751
I revisited this recipe tonight. I've been eating so much pasta lately though that I simply ate it as is with some french bread.
How'd I do, Kayelle?

Putting the KA to use


Rolled in flour


Simmering after turning


Asparagus added


And the sauce added


And...
__________________
Give us this day our daily bacon.
pacanis is offline   Reply With Quote
Old 02-23-2013, 10:18 PM   #20
Ogress Supreme
 
PrincessFiona60's Avatar
Site Administrator
 
Join Date: Jul 2009
Location: Wyoming
Posts: 38,493
I've been sending this one through my rotation about every other month. I've been using ground pork or beef because Shrek won't eat lamb. I've been able to make it lamb just once and it was divine.
__________________
“There are only two ways to live your life. One is as though nothing is a miracle. The other is as though everything is a miracle.” - Albert Einstein
PrincessFiona60 is offline   Reply With Quote
Reply

Tags
recipe

Greek Meatballs in Asparagus Lemon Sauce Because this is a recipe put together by inspiration of other recipes, and my own ideas, I think I can safely call it my own. It's [B]really[/B] delicious. 1 lb. ground lamb 1/3 cup long grain rice, uncooked 1/3 cup white onion, very finely chopped 1 clove garlic, minced 1 tsp. ground oregano, crushed between palms 2 tbsp. chopped fresh parsley 2 tbs. chopped fresh mint Salt and freshly ground pepper to taste 1 large egg 1/2 cup all-purpose flour 4 cups chicken broth (I use Swanson) 1 lb. fresh asparagus, trimmed and cut into 2 in. pieces For the sauce: 2 large eggs at room temp 2/3 cup fresh squeezed lemon juice (nothing else will do) Combine ground lamb, rice, onion, garlic, parsley, mint, oregano, salt, and pepper in a bowl. Add egg to mixture and mix well. Place flour in a shallow dish. With wet hands, shape into walnut-sized balls. Roll meatballs in flour and shake off excess. Heat four cups of the chicken broth in a Dutch oven or a deep large skillet until boiling. Carefully place the meatballs in a single layer on the bottom of the pot. Gently simmer covered, over low heat for 25 minutes. Remove the lid and add the asparagus while you make the sauce, being careful not to over cook. You want it cooked till just crisp tender. For the sauce: Using a whisk, beat the eggs in a medium bowl until frothy. Add plenty of salt, and white pepper. Slowly whisk in the lemon juice. Ladle one cup of the pot liquid little by little into egg-lemon mixture to temper the eggs. Remove pot from heat and slowly add egg-lemon mixture stirring gently. Heat over very low heat until sauce thickens and is heated through. Take care not to allow the sauce to boil or the eggs will curdle. Play music from Zorba the Greek, pour some white wine, and light some candles. Serve in flat soup bowls, with plenty of crusty rolls to dip in the [B]yummy [/B]lemon sauce. 3 stars 1 reviews
Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off




All times are GMT -5. The time now is 06:40 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2020, Jelsoft Enterprises Ltd.