Greek Meatballs In Avgolemono Sauce (Keftedes me Avgolemono)

This is another way of preparing meatballs and is especially popular in the Agrinion area (NW Greece). We have already seen the recipe for Avgolemono soup (Avgo means egg and Lemoni is lemon) and in this recipe, we are using it as a sauce for the meatballs or keftedes.

Ingredients

For the meatballs
1kg minced beef
1 large onion very finely chopped
Bunch of chopped parsley
A few leaves chopped mint
2 slices dry, white bread soaked in milk and well drained
1 tablespoon olive oil
1 whole egg
1 cup plain flour
1 ½ cup vegetable oil for frying
Salt & pepper to taste

For the sauce
2 tablespoons flour
100 ml extra virgin olive oil
Juice from 2 medium lemons
Yolk from 1 large egg
1 litre water

Preparation

Meatballs
Apart from the flour and the vegetable oil, mix all the other ingredients together well.

Make medium-size balls from the mixture.

Roll the balls in flour and then deep fry them for 15 minutes.

Sauce
In a heavy-bottomed pan, heat the oil, then add the flour and stir well for 3 minutes.

Add 1 litre water and mix well.


Add the meatballs and simmer for 30 minutes, until the sauce is slightly thick.

Beat the egg yolk thoroughly.

Add the lemon juice to the egg and keep beating.

Add 5-6 tablespoons of the sauce to the egg & lemon mixture and stir well.

Add this mixture to the meatballs in the sauce, shake the pan and remove from the heat.

Serve with a sprinkling of pepper and fresh mint on top.

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