Meat Balls Avgolemono (Veal balls with lemon and egg sauce)

• 1 1/4 pounds ground lamb or veal
• 3 tablespoons butter
• 1 cup finely chopped onions
• 1/2 cup fresh bread crumbs
• 2 tablespoons finely chopped dill
• 18 teaspoon freshly grated nutmeg
• Salt to taste, if desired
• Freshly ground pepper to taste
• 1 1/2 cups chicken broth
• 2 eggs
• 1 tablespoon cornstarch
• 13 cup lemon juice

1. Put the veal in a mixing bowl.
2. Heat one tablespoon of the butter in a skillet and add one-half cup of the onions.
3. Cook, stirring, until wilted.
4. Add this to the veal.
5. Add the bread crumbs, half of the dill, the nutmeg, salt and pepper to taste.
6. Blend well.
7. Shape the mixture into 28 balls of equal size, each about two inches in diameter or slightly less.
8. Heat two tablespoons of butter in a casserole and add the remaining onions.
9. Cook briefly until wilted.
10. Add the veal balls and cook, turning gently to brown lightly.
11. Add the broth and bring to the boil.
12. Cover and let simmer about 10 minutes.
13. Meanwhile, beat the eggs with a wire whisk in a bowl until well blended.
14. Add the cornstarch and continue beating until thoroughly smooth and blended.
15. Beat in the lemon juice.
16. Pour one cup of the liquid from the meatballs into the egg mixture.
17. Beat to blend.
18. Pour this blend into the meatballs with their liquid and stir.
19. Cook over gentle heat until thickened.
20. Sprinkle with the remaining dill and serve.

ground lamb, butter, onions, bread crumbs, dill, nutmeg, salt, freshly ground pepper, chicken broth, eggs, cornstarch, lemon juice

Taken from cooking.nytimes.com/recipes/10538 (may not work)