Greek meatballs in avgolemono sauce (keftedes me avgolemono)

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

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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 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.