Lazy stuffed meatballs Ingredients (serves 4) - The Best from Greece

Posted on: 16/Aug/2011 Try “lazy” stuffed meatballs by Niki Chrysanthidou-Parliarou.

For the meatballs:

8 mid-size zucchinis, in 3-4 cm slices
400g ground beef
1 large onion, grated
3 tbsp Carolina rice
2 tbsp parsley leaves, finely chopped
3 tbsp dill, finely chopped
6 tbsp olive oil
Salt and pepper

1 cup water

For the egg & lemon sauce:
1 egg
Juice of one lemon
1 tbsp flour

Meatballs:

Mix the ground beef, onion, rice, herbs, water and 3 tablespoons of the olive oil in a bowl. Knead well and form small meatballs. Bring 4 cups of water to a boil and add the meatballs, season and add the rest of the olive oil. The water should just cover the meatballs, so add a little more if necessary. Cook over a medium heat, covered, for 10 minutes and then add the zucchini. Continue cooking for another 15-20 minutes, adding a little boiled water if necessary.
Egg & lemon sauce:
Beat the egg white into stiff peaks. Add the yolk and beat a little more, then add the juice and flour, mixing well. Add a spoonful of the liquid from the saucepan slowly, to heat the sauce. Then pour the mix into the saucepan, stirring continually.

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