Lamb meatballs with lemon sauce

2_06176 Lamb MEATBALLS with LEMON SAUCE INGREDIENTS for 4 PEOPLE For the meatballs: an onion, 200 g of veal, minced meat 300 g minced lamb meat, 10 tablespoons breadcrumbs 2 cloves of garlic, 2 teaspoons of cumin, 50 cl crumbled chicken stock, 10 cl dry white wine.

For the sauce: 2 eggs, 4 tablespoons of lemon juice, parsley sprigs for garnish, salt, black pepper.

Prepare the meatballs: Peel and chop the onion and mix in a salad bowl with the meat, the bread crumbs, garlic, cumin, salt and pepper.

Formed 16 meatballs.

Boil the broth with wine, soak up the meatballs, cover and let simmer for 45 minutes to fire.

Prelevatele, keep them from the heat, strain the broth through a colander and place back in the saucepan.

Return it to a boil and lower the heat.

In a bowl, beat the eggs with salt, pepper, and, slowly, the lemon juice until mixture is white.

Stirring, add, little by little, a ladle of broth and more.

Pour in casserole and let thicken for 3 minutes very soft focus.

Nappate meatballs with sauce, garnish with parsley and serve hot.