KEFTEDES WITH LEMON SAUCE
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)
Combine all ingredients except Lemon Sauce until well blended. Shape mixture into small balls. Place meatballs on a rack in a shallow pan. Bake at 375°F (190°C) for 35-40 minutes or until completely cooked.
Cooked meatballs may be refrigerated for up to 24 hours or frozen for up to 1 month. Combine hot meatballs with 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
Combine cornstarch, dill weed and salt in a medium saucepan. Gradually stir in chicken broth and lemon juice.
Bring to a boil over medium heat, stirring frequently. Boil for 1 minute, stirring constantly. Use immediately. Do not freeze. Makes 4 dozen meatballs.