 | | Directions |
- Knead together lamb, onion, rice , salt and pepper, oregano, and lemon zest. Add 1 tablespoon olive oil if meat is very lean. Shape into 24 balls about 1 1/2 inches in diameter. Balls can be made ahead and refrigerated, if desired.
- Put water about 1 1/2 inches deep in a pan large enough to hold the meatballs in a single layer, and bring to a simmer. Slide the meatballs, one at a time, into the water which should just cover them. If it doesn't, add more water or flatten balls slightly. Simmer until the rice is tender (sample a few grains to test), about 30 minutes.
- Adjust cooking water so it comes about half-way up the meatballs (add some or pour some off, if necessary).
- Vigorously mix eggs and lemon juice together. Stir in about 1/2 cup of cooking liquid to temper the egg mixture, then stir into the remaining liquid and meatballs. Cook over medium-low heat until the eggs are cooked and the sauce has thickened, 3-4 minutes. Taste for seasoning.
- Serve hot, with sauce poured over.
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Prep Time: 15 minutes
Cook Time: 30 minutes
Container: large skillet
Servings: 4
|  | | Ingredients | | - | | 1 pound lean ground lamb (or beef, veal, etc) |
| - | | 1 onion, grated |
| - | | 1/2 cup white rice, uncooked |
| - | | 2 teaspoons fresh oregano, finely chopped, or 1 teaspoon dried |
| - | | 1 teaspoon salt, plus freshly ground pepper to taste |
| - | | 2 teaspoons lemon zest |
| - | | 1 tablespoon olive oil, if needed |
| - | | 2 eggs |
| - | | 2 tablespoons lemon juice |
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