Yes, it's meatballs again! Surprise, surprise! When I was in Athens recently on a couple of occasions I had lovely meatballs in avgolemono at Mouries, one of the local restaurants in Pangrati near where I was studying Greek. I don't think these meatballs bear much relation to those of Mouries, except for the avgolemono, but the pork, and the sage, and the avgolemono are all flavours I associate with Greece.
Ingredients
500 gr minced pork
2 spring onions
3 cloves of garlic
2-3 teaspoons dry sage
Black pepper
Olive oil
1-2 lemons
2 eggs
1.5 cups chicken stock
Mode
Place minced pork in mixing bowl
Chop spring onions finely and add to pork
Crush garlic cloves and add to mixture
Add dried sage and black pepper to mixture
Combine the mixture thoroughly using hands
Using a spoon form small meatballs
Heat olive oil in a pan and quickly seal the meatballs in batch
Place in an pan which can be heated on the stove-top
Bring stock to the boil and reduce heat to simmer
Squeeze lemon and strain juice
Beat eggs for a couple of minutes
Add the lemon juice carefully while continuing to beat
Then add the hot stock in droplets still continuing to beat
Add the egg and lemon mixture to the pan with the meatballs and combine
Heat until the mixture thickens.
Serve and enjoy!
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