Lemony meatballs

Name: Lemony meatballs
Yield: Serves 4
Ingredients: 1 small onion, very finely chopped or grated; 500 g finely minced lamb; 2 tbsp risotto or paella rice; 2 tbsp risotto or paella rice; 2 tbsp finely chopped parsley; 1 tbsp finely chopped mint; Flour, for dusting; 1 litre stock or 50:50 mixture of water and white wine; 1 litre stock or 50:50 mixture of water and white wine; 1 litre stock or 50:50 mixture of water and white wine; Big handful of parsley, roughly chopped; Salt and freshly ground pepper; Salt and freshly ground pepper; 2 eggs (3 if small), separated; Juice of 2 lemons

Preparation info

Serves
4

Difficulty
Easy

Appears in

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.

Ingredients

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

Main course

Method

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