Greek Chicken Meatballs In Lemon Sauce

10 Ingredients

Number of servings

1/4 cup milk
1 onion, grated
2tablespoons continental parsley, plus extra to garnish
1/2 cup lemon juice; plus 1 lemon, zested
2 slices sourdough bread, crusts discarded
Greek salad and sourdough bread, toasted, to serve
3 free range eggs
500grams chicken mince
2tablespoons dill, plus extra sprigs to garnish
1 garlic clove, crushed

Method

Step 1 of 4

Tear bread into small pieces and place in a large bowl with milk. Soak for 5 minutes. Add mince, onion, herbs and garlic, season with salt and pepper and mix well to combine. Roll tablespoons of mixture into balls, place on a tray and refrigerate for 30 minutes.

Step 2 of 4

Fill a deep frying pan with water and bring to a simmer over medium heat. Gently lower meatballs, in 2 batches, into water. Bring water back to simmering and cook gently for 10-15 minutes or until meatballs float to the surface. Transfer meatballs to a bowl and cover to keep warm. Repeat with remaining meatballs.

Step 3 of 4

Increase heat to medium-high and bring cooking liquid to the boil. Whisk eggs in a large bowl until frothy. Add lemon juice and whisk well. Gradually add 2/3 cup boiling liquid, whisking as you add it until sauce is frothy and thickens. Season to taste.

Step 4 of 4

Return meatballs to pan and coat with sauce. Garnish with extra dill and parsley, and zest. Serve with salad and toast.