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 below)

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

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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.