Veal Meatballs with Egg-Lemon Sauce
Serves 4

1 ½ lb. ground lean veal
2 T. butter
¾ c. finely-chopped onion
1 tsp. finely-minced garlic
10 T. rice
1 T. dill, finely chopped
1 tsp. dry mint, crumbled
4 eggs
Salt to taste
Freshly-ground pepper to taste
3 c. chicken broth
1 T. cornstarch
¼ c. fresh lemon juice

Put veal into a mixing bowl. Heat butter in skillet and add the onions and garlic. Cook until wilted, stirring often. Add
onion-garlic mixture to the meat. Add rice, dill, mint, 1 egg, slightly beaten, salt, and pepper. Blend well and shape into 24
balls.

Bring 2 cups of the chicken broth to a boil and add the meatballs. Partly cover and simmer for 30 minutes (turn meatballs
halfway through). Drain meatballs, but reserve the broth. Set meatballs aside. Drain broth through strainer. Add enough
chicken broth to make 1 ½ cups and bring to a boil. Put remaining 3 eggs in mixing bowl and beat until light and lemon
colored. Beat in the cornstarch and lemon juice. Pour in the hot liquid while beating vigorously. Pour the mixture into
heavy saucepan and bring just to the simmer point, stirring constantly until sauce is thickened. Add meatballs.