Greek-style Meatballs Prep Time: 15 minutes Cook Time: 30 minutes Servings: 4 Ingredients - 1 pound lean ground lamb (or beef, veal, etc) - 1 onion, grated - 1/2 cup white rice, uncooked - 2 teaspoons fresh oregano, finely chopped, or 1 teaspoon dried - 1 teaspoon salt, plus freshly ground pepper to taste - 2 teaspoons lemon zest - 1 tablespoon olive oil, if needed - 2 eggs - 2 tablespoons lemon juice    A combination of favorite Mediterranean flavors; just add some crusty bread and a green salad for a light supper.   Directions Knead together lamb, onion, rice , salt and pepper, oregano, and lemon zest. Add 1 tablespoon olive oil if meat is very lean. Shape into 24 balls about 1  1/2  inches in diameter. Balls can be made ahead and refrigerated, if desired. Put water about 1  1/2 inches deep	1

	in a pan large enough to hold the meatballs in a single layer, and bring to a simmer. Slide the meatballs, one at a time, into the water which should just cover them. If it doesn't, add more water or flatten balls slightly. Simmer until the rice is tender (sample a few grains to test), about 30 minutes. Adjust cooking water so it comes about half-way up the meatballs (add some or pour some off, if necessary). Vigorously mix eggs and lemon juice together. Stir in about 1/2 cup of cooking liquid to temper the egg mixture, then stir into the remaining liquid and meatballs. Cook over medium-low heat until the eggs are cooked and the sauce has thickened, 3-4 minutes. Taste for seasoning. Serve hot, with sauce poured over.	2