Minted Lamb Meatballs with Lemon Sauce
|Regular strength chicken broth||1⁄2 Cup (8 tbs)|
|Lemon juice||1 Tablespoon|
|Cornstarch||1 1⁄2 Teaspoon|
|Dry mint||2 Teaspoon, crumbled|
|Garlic clove||1 Large, minced / pressed|
|All purpose flour||1 Tablespoon|
|Lean ground lamb||3⁄4 Pound|
|Minced green onions with tops||2 Tablespoon|
|Chopped parsley||1 Tablespoon|
|Hot cooked rice||2 Cup (32 tbs)|
In a 1-cup glass measure, stir together broth, lemon juice, and cornstarch; set aside.
In a medium-size bowl, beat egg lightly.
Add mint, garlic, flour, salt, pepper, and lamb; blend well.
With dampened hands, shape lamb mixture into twelve 1 1/2-inch meatballs.
Place meatballs in a circle on a microwave-proof plate.
Cover with wax paper and microwave on HIGH (100%) for 5 minutes.
Drain off juices.
Turn each meatball 1/4 turn, re-cover, and microwave on HIGH (100%)for 1 moreminute; let stand for 3 minutes.
While meatballs are standing, stir through broth mixture.
Then microwave, uncovered, on HIGH (100%) for 2 minutes (stirring after 1 minute) or until bubbly and slightly thickened.
Stir in onion and parsley.
Let stand for 1 minute.
Spoon rice onto a platter.
Arrange meatballs atop rice, then spoon sauce over meatballs.
Garnish with lemon zest, if desired.