Lemony meatballs


Preparation info

  • Serves


    • Difficulty


Appears in

A Cook’s Year in a Welsh Farmhouse

A Cook’s Year in a Welsh Farmhouse

By Elisabeth Luard

Published 2011

  • About

You can use the meatball mixture to stuff vine leaves, as in the previous recipe. Better still, make double quantities and you will have enough for both.


  • 500 g finely minced lamb
  • 1 small onion, very finely chopped or grated
  • 2 tbsp


Work the meat thoroughly with the onion, rice, herbs, salt and pepper. When thoroughly mixed, shape into walnut-sized balls and roll lightly in flour.

Bring the stock to the boil in a shallow pan and drop in the meatballs one by one. Cover loosely and simmer gently for 1 hour.

Just before you are ready to serve, make the sauce. Whisk the egg whites in a roomy bowl. When they are