Lamb Meatballs And Vegetables In Lemon Sauce - cooking recipe

Ingredients

Vegetables
2 carrots
2 celery ribs
2 potatoes
1 leeks or 1 onion, chopped
2 1/2 cups water
3/4 teaspoon salt
Meatballs
1 egg
1 cup breadcrumbs
1 onion, grated
4 garlic cloves, minced
1/3 cup fresh parsley, chopped
1/3 cup fresh dill, chopped
3/4 teaspoon salt
1/2 teaspoon pepper
1 lb lean ground lamb
1/4 cup all-purpose flour, for rolling meatballs
1 tablespoon vegetable oil, for browning meatballs
Lemon sauce
2 eggs
3 tablespoons lemon juice
1/2 cup cooking liquid from vegetables or 1/2 cup chicken broth
parsley or dill sprigs, to garnish

Preparation

Cut carrots and celery into 1/2-inch thick slices. Peel and cut potatoes into 3/4-inch cubes.
Place in wide saucepan along with leek/onion, salt and water; bring to boil. Cover and reduce heat to medium; simmer for 10 minutes.
Meanwhile, in bowl, lightly beat egg; mix in bread crumbs, onion, garlic, parsley, dill, salt, pepper and cayenne. Add ground lamb and mix well. Form into 1-inch (2.5 cm) balls. Spread flour on plate; roll each ball in flour.
In nonstick skillet, heat oil over medium-high heat; brown meatballs.
Add meatballs to vegetables; simmer, covered, for 20 minutes. Remove with slotted spoon when cooked through.
Meanwhile - in bowl, whisk eggs with lemon juice; whisk in the cooking liquid. Pour back into saucepan; cook, stirring constantly and being careful not to boil, until thick enough to coat back of spoon, about 3 minutes.
To serve plate meatballs and vegetables, pour sauce over meatballs and serve with rice and perhaps a salad. Garnish with parsley or dill.