1. Form the meat mix into small balls and brown over medium heat in the oil, this will help them hold together. 2. Add 2 cups of stock to the pan and simmer uncovered for about twenty minutes. 3. Strain out the stock into a container. 4. Whisk the two egg yolks and one whole egg then, while still whisking, slowly add a quarter cup of lemon juice. 5. Then very slowly whisk in the hot stock, careful here we don't want to scramble the eggs. 6. Pour the sauce back into the pan with the meatballs and simmer over low heat until the sauce thickens. 7. Check for salt. 8. Have this with rice and a few lemon wedges. ---------------------------------------------------------------------------
Nutrition
Ingredients
