Lamb and Leek Meatballs with Onion Egg-Lemon Sauce (Κεφτέδες με Πράσα και Αβγολέμονο)

I redeemed myself tonight. My sad story about an unfortunate lamb tagine has a happy ending.

Two days ago, after deciding the tagine was not worth eating, I’d rinsed off the meat and threw away every bit of the nasty sauce. I was left with tender chunks of leftover lamb. Tonight I ground the lamb in a food processor, and mixed it with soft, sweet leeks to make luscious little meatballs. Paired with an oniony egg-lemon sauce, the meatballs made a delicious mid-week meal.

The egg-lemon sauce (avgolemono) has an unusual twist. Because the meatballs weren’t cooked in liquid, I didn’t have the broth necessary for making egg-lemon sauce. Rather than using plain chicken stock, I simmered stock with onions to boost the flavor, and used this as the foundation for the sauce. The result was surprisingly good, and paired particularly well with leek meatballs.

Although the meatballs could easily be made with raw ground lamb, they are a great way to use up leftover roast (or the remnants of tragic tagine). Since Easter dinner is just 10 days away, and we’ll no doubt have leftover lamb again soon, I invented the meatballs just in time.

Be sure to check out the recipes mentioned in this post:

 

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