Categories: Ground beef, Lamb, Greek, Beef, Sauces 
      Yield: 6 servings 
  
  1 1/2 lb Ground lamb or beef                 1 ts Dried oregano 
      1 md Onion, minced                            Salt and pepper to taste 
      1    Clove garlic, minced                3    Eggs 
    1/3 c  Uncooked rice                       2 tb Vegetable oil 
      2 tb Minced parsley                           Chicken or beef stock 
      1 ts Dried basil or mint               1/4 c  Lemon juice 
  
  Cooked rice Minced parsley 
   
  Put meat into a bowl with onion, garlic, uncooked rice, herbs, salt and 
  pepper.  Beat two of the egg whites until they froth and add them as well. 
   
  Reserve yolks and the other egg for the sauce.  Gently mix with a fork or 
  your hands, and form walnut-size balls. Fry meatballs in vegetable oil over 
  low heat.  When lightly brown, remove with a slotted spoon to a saucepan. 
  Add enough stock to cover meatballs, and simmer, uncovered, for 20 minutes. 
   
  Pour off stock through a sieve, and measure it.  You will need 1 1/2 cups 
  for the sauce. To make the sauce, beat reserved egg yolks and the whole egg 
  together until quite frothy. Whisk in lemon juice bit by bit, then whisk in 
  hot stock bit by bit, beating steadily.  Pour over meatballs, and cook, 
  stirring, over low heat until sauce thickens.  Do not let it come to a 
  boil, or it will separate. Serve on a bed of rice, sprinkled with parsley. 
   
  Makes four servings.