Greek Meatballs with Egg & Lemon Sauce

  1 1/2 lb Ground lamb or beef                 1 ts Dried oregano
      1 md Onion, minced                            Salt and pepper to taste
      1    Clove garlic, minced                3    Eggs
    1/3 c  Uncooked rice                       2 tb Vegetable oil
      2 tb Minced parsley                           Chicken or beef stock
      1 ts Dried basil or mint               1/4 c  Lemon juice

  Cooked rice Minced parsley

  Put meat into a bowl with onion, garlic, uncooked rice, herbs, salt
  and pepper.  Beat two of the egg whites until they froth and add them
  as well.

  Reserve yolks and the other egg for the sauce.  Gently mix with a
  fork or your hands, and form walnut-size balls. Fry meatballs in
  vegetable oil over low heat.  When lightly brown, remove with a
  slotted spoon to a saucepan. Add enough stock to cover meatballs, and
  simmer, uncovered, for 20 minutes.

  Pour off stock through a sieve, and measure it.  You will need 1 1/2
  cups for the sauce. To make the sauce, beat reserved egg yolks and
  the whole egg together until quite frothy. Whisk in lemon juice bit
  by bit, then whisk in hot stock bit by bit, beating steadily.  Pour
  over meatballs, and cook, stirring, over low heat until sauce
  thickens.  Do not let it come to a boil, or it will separate. Serve
  on a bed of rice, sprinkled with parsley.

  Makes four servings.