YIOUVARELAKIA IN EGG AND LEMON SAUCE

 For the meatballs:

1 onion, peeled and grated

2 cloves garlic, peeled and minced

500 gr minced veal

150 g rice

1/4 bunch dill

1 tbsp mint

Salt and pepper to taste

2 tbsp olive oil

Zest of 1 lemon

2 bay leaves

1 tbsp vegetable stock

Water

For the egg and lemon sauce:

2 egg yolks

1 tsp cornflour

Juice of 2 lemons

1 tbsp dill

In a blender place the onion, garlic, and 2 tablespoons of water.  Beat very well and place the mixture in a teatowel and squeeze all the water out. Transfer to a bowl and add the minced veal, dill, and mint finely chopped, season to taste. Shape 20 meatballs and place in a saucepan.

Add the water. lemon zest. bay leaves, vegetable stock and a little water if necessary, cover with the lid and simmer gently for 40 minutes.

For the egg and lemon sauce, whip all the ingredients together and simmer gently untill the sauce bubbles and thickens.

Pour over the meatballs and serve with crusty brown bread,