Boulettes Grecques (Greek Meatballs with Egg and Lemon Sauce)




  • 50g butter (we're using butter from Lewis Road Creamery)
  • 1 onion, grated
  • salt and freshly ground black pepper
  • 500g minced pork
  • 1½ cups fresh breadcrumbs (made by processing fresh bread in the food processor until you have fine crumbs)
  • 1 egg, beaten
  • 90ml dry white wine (we're using Forrest Estate Wines)
  • 3 cups chicken stock
  • 4 egg yolks
  • 4 Tbsp lemon juice
  • chopped parsley and lemon zest, for serving
  • steamed rice
  • green vegetable for 6, for serving


Melt the butter in a frying pan over moderate heat and fry the onion for about 10 minutes until soft. Do not brown it. Remove from the heat, season the onion well and cool.

Put the onion in a mixing bowl and add the pork, breadcrumbs, the whole beaten egg and the wine. Mix well (I use my hands). Form into about 30 walnut-sized balls by rolling with lightly floured hands. Place side-by-side on a plate. These are the 'boulettes'.

Bring the stock to the boil in a deep frying pan and add the boulettes. Bring back to the boil and then simmer for 20 minutes until they are all cooked. Carefully remove the boulettes to a warm serving dish and keep warm.

Whisk the egg yolks and the lemon juice together. Bring the stock to the boil, then take it off the heat and whisk in the yolk and lemon juice mixture. Do not put it back on the heat or it will curdle.

Pour the sauce over the boulettes, sprinkle with parsley and zest, and serve with steamed rice and a green vegetable.