The tart egg and lemon sauce complements beautifully these sweet, light, and simple baked meatballs.
Serve with rice or bulgur pilaf.
You can also serve the meatballs and the sauce over tagliatelle or spaghetti, simply tossed with fruity olive oil after cooking the pasta al dente.
Instead of serving the sauce on the side, meatballs are sometimes cooked in a chicken or meat avgolemono soup. On this occasion some rice may be added to the meatball mixture, and they are called giouvarlakia.
Serves 4-6
