Day #4

Start your Glutenfree Diet - Day #4

It is time for meat!

Your fourth day, half of the first week is over!

You can be proud of yourself :) And for that, I am going to tell you a special recipe to celebrate your day:

Greek Meatballs with Lemon Soup

A rich lemon sauce accents these boiled meatballs, which are scented with a classic Greek combination of onion and mint. The meatballs emit a flavor while they cook, which converts the water in the pan into a wonderful broth.

Preparation time: 15 minutes

Cooking time: 35 minutes

Yield: 4 servings

1 small onion, minced

Fresh parsley

1 pound lean ground beef

1/4 teaspoon salt

1/4 teaspoon pepper

1/2 teaspoon dried mint

1/4 cup uncooked rice

3 tablespoons cornstarch

1 tablespoon olive oil

1 lemon

2 eggs

Salt to taste

1.     Mince the onion.

2.     Chop the parsley.

3.     In a medium bowl, mix together the onion, 2 tablespoons parsley, the ground beef, salt, pepper, mint, and rice.

4.     Shape the mixture into balls a little smaller in size than a ping-pong ball.

You’ll have about 24 meatballs.

5.     Dust the meatballs lightly in cornstarch.

6.     Place the meatballs in a Dutch oven.

7.     Add enough water to cover them, then add the oil.

8.     Bring the water to a boil.

9.     Lower the heat to medium-low and let the meatballs simmer for 30 minutes.

10.   Juice the lemon.

11.   In a medium mixing bowl, whip the eggs for 2 minutes with an electric mixer.

12.   Add the lemon juice and mix.

13.   Remove the pan with the meatballs from the stove.

14.   Add 2/3 of the meatball broth, in a slow steady stream, to the eggs, whipping constantly.

15.   Taste the sauce; add salt to taste.

16.   Pour the lemon sauce into the Dutch oven.

17.   Cook for 2 minutes over very low heat.

Don’t permit the mixture to boil, or the eggs will curdle.

18.   Serve immediately.