Meatballs in Tangy Mint Sauce
1
Points®
Total time: 40 min • Prep: 15 min • Cook: 25 min • Serves: 5 • Difficulty: Easy
This authentic taste of the Middle East is easy to make and reheats beautifully. Feel free to save excess sauce for future kitchen creations.
Ingredients
All-purpose flour
1 tbsp(s)
Uncooked lean veal loin
1 oz, ground (or other cut)
Cooked white rice
2 tbsp(s), rinsed well
Chicken bouillon cube
2 cube(s)
Peppermint leaves
2 tsp(s), crushed
Black pepper
½ pinch(es)
Fat free chicken broth
1 cup(s), concentrated
Mineral water
1 fl oz
Frozen sliced carrots
2 cup(s)
Celery
3 stalk(s), large, sliced
Uncooked potato
1 small, diced
Shallots
1 small, finely diced
Peppermint leaves
1 tsp(s), dry, crushed
Kosher salt
½ tsp(s), or sea salt
Raw egg
1 large
Lime
1 medium, freshly squeezed
Instructions
1
Sprinkle a shallow plate with flour, set aside. Place ground veal, rice, bouillon powder, 2 teaspoons mint and black pepper in a mixing bowl; knead loosely to combine. Divide meat mixture into quarters. From each quarter roll 5 walnut-sized pieces and place on the plate with flour.
2
In a pot, bring chicken broth and water to a gentle simmer. Add prepared vegetables. Roll meatballs lightly in flour, add into broth. Simmer until meatballs and the vegetables are cooked. Add salt and remaining mint. Remove from heat.
3
In a bowl, whisk egg with the lime juice. Spoon some of the broth into egg-lime mixture to temper, then pour this mixture back into meatballs. Stir well. Ladle into soup bowls.
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