Greek Turkey Meatballs in Egg-Lemon Sauce

Dear readers, have you forgotten about me yet? Don’t worry, I haven’t forgotten about cooking! Just taken a bit of a hiatus from blogging. Ever since Thanksgiving, life has been a whirl. We were hit with a horrible ice storm which caused a three day power outage and damage to our deck. We got sick. We traveled. We spent lots of time with family and friends! Between all that and trying to keep up with a normal life, blogging has taken a bit of a back seat. But, I’m here now. And trying my best to get a healthy start to the new year!

I started off with a craving to use my Penzey’s Greek Seasoning. This stuff is just so darn delicious! I typically make gyros, but I wanted to do turkey meatballs of some sort. I decided to attempt a traditional Greek egg-lemon sauce, and serve the meatballs over my cauliflower “rice” (grated flower that is grated and then steamed in the microwave).

I read a few different recipes and though I was intimidated by the idea of tempering eggs, I decided to be even more daring and use egg substitute instead (I also googled to make sure there were others who had success in using egg substitute in recipes that call for tempering!). I used Elly’s version for inspiration, but reduced the amount of broth to make it more saucy and less soupy, and I omitted the rice from the meatballs in place of breadcrumbs.

I’m not really sure if I was successful in tempering or not, because I must admit I’m not sure how this sauce is supposed to come out! My mother-in-law was joining us for dinner, however, and she claimed it was right on and that she really loved it. I was worried that the eggs were too scrambled, but she assured me that they are supposed to be a little “thready” and that mine was just so. I’m not so sure – for me it still seemed a little too thick and possibly scrambly. Even if the texture wasn’t perfect, the flavor was delicious and I would definitely try this again – maybe with a little more practice I will get the tempering just right. I really liked how the meatballs came out nice and tender from poaching, too.

Greek Turkey Meatballs in Egg-Lemon Sauce

1 lb ground turkey
1 medium onion
1 tbsp Greek seasoning blend
freshly ground salt & pepper
1/2 cup panko breadcrumbs
2 tbsp egg substitute
2 cups of chicken broth

1/2 cup egg substitute
juice from 1 large lemon

Heat a little olive oil in a large saute pan over medium heat. Chop half of the oven and cook in the oil until softened. Mince the remaining oven and combine with ground turkey, seasonings, breadcrumbs, and 2 tbsp egg substitute. Add the broth to the pan and bring to a simmer. Form meatballs and place in the broth. Bring to a boil, then reduce heat and cover. Simmer for about 20-25 minutes, until cooked through.

Whisk together the egg substitute and lemon juice. Carefully add a few ladles of broth, while whisking, to keep the eggs from scrambling. Turn the heat off the pan and add the egg mixture, stirring. Serve immediately.

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3 Responses to “Greek Turkey Meatballs in Egg-Lemon Sauce”

  1. 1

    Joelen — January 7, 2009 @ 11:19 pm Reply

    This is such a great and creative way to capture traditional Greek flavors!

  2. 2

    That Girl — January 8, 2009 @ 6:07 am Reply

    I’ve missed you! Welcome back.

  3. 3

    ellysaysopa.com — January 9, 2009 @ 2:01 am Reply

    Congrats on your first avgolemono! Looks great :)

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