Greek Porcupine Meatballs

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Not your traditional porcupine meatball in the slightest! A fresh combination of flavors, simmered in chicken broth and served with a delicious lemon sauce. One of my favorite meatball recipes.

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Steps

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Finely chop parsley to equal 1 / 2 cup and mint to equal 2 tablespoons.

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Place in a large bowl with meat , egg whites , rice , crumbs , salt and 2 tablespoons of water.

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Blend well.

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Shape mixture into a 1.

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5 inch thick square , cut into 16 pieces and roll each into a ball.

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In a small bowl , blend cornstarch with 3 / 4 cup water.

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Place in a large skillet over medium heat with chicken broth and bring to a simmer.

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Add meatballs and cook , covered , for 15 minutes , turning meatballs occasionally.

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Remove meatballs to a serving dish and keep warm.

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Reduce heat to low.

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Squeeze lemon to yield 2-3 tablespoons of juice.

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In a small bowl , whisk egg yolks with lemon juice.

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Stirring constantly , add 3 tablespoons of the hot broth to the yolk mixture.

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Gradually add back to the skillet , stirring constantly.

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Simmer for 2 minutes or until sauce thickens.

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Do not boil.

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Pour over meatballs and serve immediately.

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Ingredients

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fresh parsley leaves, fresh mint leaves, meatloaf mix, eggs, instant rice, dry breadcrumbs, salt, chicken broth, cornstarch, lemon