All Recipes Best Recipe World Cuisine Recipes European Greek

Ingredients

⅓ cup milk 1 egg ⅓ cup dry bread crumbs ⅓ cup snipped fresh mint ⅓ cup snipped fresh parsley ¼ cup finely chopped onion 2 tablespoons chopped fresh dill 1 clove garlic, minced ¾ teaspoon salt 1 pinch ground black pepper to taste 1 pound ground lamb 2 tablespoons vegetable oil, or as needed 2 tablespoons butter 2 tablespoons all-purpose flour ¼ teaspoon salt 1 dash ground black pepper 1 cup milk 2 tablespoons lemon juice 1 teaspoon lemon zest

Nutrition Info

452.9 calories carbohydrate: 16.2 g cholesterol: 144.2 mg fat: 31.4 g fiber: 1.1 g protein: 25.8 g saturatedFat: 12.6 g servingSize: - sodium: 767.2 mg sugar: 5.2 g transFat: : - unsaturatedFat: : -

Beat milk and egg together in a large bowl. Stir in bread crumbs, mint, parsley, onion, dill, garlic, salt, and pepper. Add ground lamb, mix well. Shape into 1-inch meatballs.
Heat oil in a large skillet over medium heat. Add meatballs, cook until browned, 1 to 2 minutes per side. Reduce heat and cover, cook until meatballs are no longer pink in the center, 15 to 20 minutes.
Meanwhile, melt butter in a saucepan. Blend in flour, salt, and pepper. Add milk, cook and stir until thickened and bubbly, about 5 minutes. Simmer for 2 minutes more. Stir in lemon juice and zest.
Drain meatballs and transfer them to a serving dish. Spoon the lemon sauce on top.

4 servings

Great lamb meatballs with an excellent lemon sauce.