Greek Lamb Meatballs in Lemon Sauce
Great lamb meatballs with an excellent lemon sauce.
milk
⅓
cup
egg
1
dry bread crumbs
⅓
cup
snipped fresh mint
⅓
cup
snipped fresh parsley
⅓
cup
finely chopped onion
¼
cup
chopped fresh dill
2
tablespoons
garlic, minced
1
clove
salt
¾
teaspoon
ground black pepper to taste
1
pinch
ground lamb
1
pound
vegetable oil, or as needed
2
tablespoons
butter
2
tablespoons
all-purpose flour
2
tablespoons
salt
¼
teaspoon
ground black pepper
1
dash
milk
1
cup
lemon juice
2
tablespoons
lemon zest
1
teaspoon
 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.
