KEFTEDES WITH LEMON SAUCE

Makes: about 4 dozen meatballs 1 lb (454 g) lean ground beef

■ 1 cup (250 mL) finely chopped onion

■ 3/4 cup (180 mL) fine dry bread crumbs

■ 2 eggs, lightly beaten

■ 1/4 cup (60 mL) chopped fresh parsley

■ 1 clove garlic, crushed

■

1 tbsp (15 mL) mint, crumbled

■ 1 tsp (5 mL) oregano, crumbled

■ 1/2 tsp (2.5 mL) salt

■

1/4 tsp (1 mL) cinnamon

■

1/4 tsp (1 mL) freshly ground nutmeg

■ Lemon sauce (recipe follows)

1. Combine all ingredients except Lemon Sauce until well blended. Shape mixture into small balls.

2. Place meatballs on a rack in a shallow pan. Bake at 375 F (190 C) for 35-40 minutes or until completely cooked.

3. Cooked meatballs may be refrigerated for up to 24 hours or frozen for up to 1 month. Combine hot meatballs with lemon sauce.

Lemon sauce:

■ 2 tsp (10 mL) cornstarch

■ 1 tsp (5 mL) dill weed

■ 1/4 tsp (1 mL) salt

■ 1 can (10 oz/284 mL) chicken

broth

■ 3 tbsp (45 mL) lemon juice

1. Combine cornstarch, dill weed and salt in a medium saucepan. Gradually stir in chicken broth and lemon juice.

2. Bring to a boil over medium heat, stirring frequently. Boil for 1 minute, stirring constantly. Use immediately. Do not freeze.