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Greek meatballs with lemon sauce
Ingredients
  • 700g (25 oz) minced meat (we always prefer mutton or lamb)
  • 2 spring onions
  • 5 cloves garlic
  • 2 medium celery stalks
  • 1 tsp sea salt
  • ½ tsp Ceylon cinnamon
  • 1 tsp dried oregano
  • ½ tsp black pepper
  • ½ tsp red paprika flakes
  • 6 tbsp sparkling mineral water
  • ½ tsp baking soda
  • 1 tbsp apple cider vinegar
  • subheading: Frying fat mixture:
  • 1 tbsp tallow (we used lamb tallow, but you can also use ghee)
  • 3 tbsp extra virgin olive oil
  • subheading: Sauce:
  • 3 large eggs
  • 1 medium lemon (juice and some of the zest)
  • 100 ml (3, 5 oz) water or beef/lamb stock
  • ½ tsp sea salt
  • a pinch of nutmeg
  • 2 tbsp freshly chopped dill (you can use dry too)
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