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The Hirshon Byzantine Empire Lamb Meatballs in Lemon Sauce - Γιουβαρλάκια

The Hirshon Byzantine Empire Lamb Meatballs in Lemon Sauce – Γιουβαρλάκια


  • Total Time: 0 hours

Ingredients

Scale
  • 1 lb. double-ground lamb
  • 1 grated onion
  • 2 cloves garlic, chopped
  • 6 Tbsp. natural barley (crush it coarsely in the blender of food processor)
  • 3 Tbsp. chopped parsley
  • 1 Tbsp. chopped fresh mint
  • 1 Tbsp. chopped fresh basil
  • 1 Tbs dried Greek oregano
  • salt to taste
  • ground ginger to taste
  • freshly-ground nutmeg to taste
  • 1 egg, slightly beaten
  • ***
  • For the sauce:
  • 5 cups meat stock (TFD prefers homemade chicken stock)
  • 1 onion, chopped
  • 1 leafy stalk celery, de-stringed and finely chopped plus the leaves
  • 1 carrot, peeled and finely chopped
  • juice of 1 lemon
  • Flowering heads of dill for garnish (optional but I like it)

Instructions

  1. Combine lamb, grated onion, chopped garlic, barley, chopped parsley, mint, basil, dried oregano, nutmeg, ginger, salt and the slightly beaten egg. Mix well and knead for a few minutes. Shape into walnut-sized barrel or egg shapes and set aside.
  2. Bring the 5 cups of stock to a boil with the chopped onion, celery, and carrot. Add salt to taste.
  3. Add the ‘barrels’ and simmer, covered, for 30 minutes. Add the lemon juice, garnish with flowering dill if using and serve.
  • Prep Time: 0 hours
  • Cook Time: 0 hours

Nutrition

  • Calories: 971.16 kcal
  • Sugar: 9.05 g
  • Sodium: 1306.58 mg
  • Fat: 83.44 g
  • Saturated Fat: 41.56 g
  • Trans Fat: 0.0 g
  • Carbohydrates: 35.58 g
  • Fiber: 5.81 g
  • Protein: 19.75 g
  • Cholesterol: 136.31 mg
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