Greek meatballs in avgolemono sauce (keftedes me avgolemono)

Name: Greek meatballs in avgolemono sauce (keftedes me avgolemono)
Prep time: 17 min
Cook time: 45 min
Total time: 1 h 2 min
Yield: 4
Cuisine: En
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

Main Dish

Very Easy

1 h 2 m

This is another way of preparing meatballs and is especially popular in the Agrinion area (NW Greece).

Preparation

Preparation17 min

Cook time45 min

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 and 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.