How to cook
If you add a lettuce salad and cup of ice-cold ouzo to these Meatballs with White Sauce, they turn out even more amazing.
In a pot with 6 1/5 cups (1.5 L) salted water, boil the finely chopped onions, carrot and celery, parsley. Once the veggies soften, roll the meatballs in flour and add them to the boiling broth. Boil about 20 min., take them out, blend the broth.
Heat the butter in a deep container, braise the flour in it briefly, gradually add the broth while stirring energetically to prevent lumps.
Beat the eggs for the sauce with the milk and yoghurt, add them to the floury mixture in a trickle while stirring nonstop.
Add salt, black pepper, the juice and rind of 1/2 lemon, the mint. If it's too thick, add a little warm water. Return the meatballs to the sauce and boil 4-5 min.