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Greek Meatballs in Wine Sauce

34 lb ground lamb
34 lb ground beef or 34 lb ground veal
1 small yellow onion, minced
14 cup chopped fresh flat-leaf parsley
fresh ground black pepper
1 tablespoon butter
1 tablespoon extra virgin olive oil
1 cup dry white wine
12 lemon


Preheat a medium skillet over med-high heat. In a large bowl, combine meats, onion, parsley, salt, and pepper. Melt the butter into oil in the pan and begin rolling the meat mixture into small, bite-sized balls, adding them to the pan as you roll them. Stir/saute 10-12 minutes (make shake the pan occasionally to brown equally, if you are coordinated). Deglaze pane the wine and allow it to reduce by half, 1 or 2 minutes. Remove pan from heat; squeeze the lemon juice over the meatballs in the skillet; serve.

Source: www.food.com