Name: Meatballs with Rice and Herbs in Lemon Broth (Soutzoukakia Lemonata)
Yield: Makes about 26 meatballs; 4 to 6 servings
Cuisine: Greek
Ingredients: sprigs of fresh flat-leaf parsley, dill, mint and/or cilantro; 1 pound lean ground beef, veal, lamb or pork, or a combination; 2½–3½ cups Chicken Stock or beef stock; 1 cup finely chopped fresh flat-leaf parsley; Salt and freshly ground black pepper; 3–4 scallions (white and most of the green parts), finely chopped; ½ cup medium-grain rice, such as Arborio; 1 large onion, chopped; 1 cup dry white wine; 3–4 tablespoons freshly squeezed lemon juice; ½ cup chopped fresh cilantro; 1 large egg, lightly beaten; ⅓ cup olive oil; ½ cup finely chopped fresh dill; ⅓ cup chopped fresh mint

Preparation info

Makes about 26 meatballs;
4 to 6
servings

Difficulty
Medium

Appears in

The Foods of the Greek Islands

By Aglaia Kremezi

Published 2000

About

MEATBALLS similar to these are cooked all over Greece, but only on Cyprus are you likely to find cilantro mixed with the other herbs. This recipe is my own version, based on an exceptional one of my friend Despina Drakaki, from Paros.

Ingredients

1 pound lean ground beef, veal, lamb or pork, or a combination
½ cup medium-grai

Europe
Greece
Main course
Gluten-free
Mediterranean

Method

In a large bowl, combine the meat, rice, scallions, parsley, dill, cilantro, mint, egg, 2 tablespoons of the oil, salt and pepper to taste. Knead well, cover and refrigerate for at least 1 hour.

Shape 2-tablespoon-sized portions of the meat mixture into balls. Place on a plate, cover and ref