KEFTEDES WITH AVGOLEMONO SAUCE

I have found that the main difference between recipes from other countries is really just the use of herbs and  spices. There are some basic guidelines of what to use for each country. Then it's just a matter of using them in combinations that sound good to you. In a few weeks I am doing a cooking class on using spices to change up basic recipes to make dishes from different countries. Every country has their version of meatballs, so what I am doing is preparing meatballs using beef, chicken and pork and changing the spices to represent different nationalities. I will do a sauce for each meatball recipe. I also will be using the same concept to represent different countries in rice and slaw recipes. Now that I have the concept, I need to come up with the recipes. I have found that most people really want a written recipe- they tend to get very uncomfortable when I say "a little of this, and a little of that". lol
So here is my version to represent Greek cuisine.

Greek Meatballs- Keftedes (kef-teh-des)
1 lb lean hamburger
1 egg beaten
2 thick slices white bread
1/2 cup diced onion
1 TBL fresh parsley, finely chopped
2 TBL fresh mint, finely chopped
2 cloves garlic, minced
1/2 tsp salt
1/2 tsp pepper

Soak bread briefly in water.
Squeeze out all water and place in bowl with remaining ingredients.
Mix well.
Form into walnut sized balls.
Refrigerate until ready to cook.
Roll in flour before frying.
Pan fry, deep fry or bake meatballs.
Serve with lemon wedges or the sauce recipe below.

Avgolemono Sauce (av-go-LE-mo-no)
Beat 2 eggs until frothy
Gradually stir in juice from 2 lemons (approx 1/2 cup).
Stir in 1/2 cup broth.
Heat over medium heat, stirring often until sauce thickens.