Side Pannel
Meatballs with Egg and Lemon Sauce
Meatballs with Egg and Lemon Sauce
- Recipe Submitted by ADMIN on 09/26/2007
Category: Meat, Turkish, Lamb/Sheep
Ingredients List
- 250 Gr ground meat
- 3/16 Glass rice
- 1 tb Margarine
- 1 bn Parsley
- 2 1/2 Glasses water
- 1/2 tb Black pepper
- 2 tb Salt
- 1 lg Onion
- Sauce:
- 2 Egg yolks or 1 egg
- 1/3 Glass of water
- 1 Lemon (the juice)
Directions
PREPARATION: Grate the onion. Boil rice in 3 glasses of water and drain.
Chop the parsley.
Add the onion, rice, black pepper and 1 teaspoon salt to the ground meat
and knead for 3 minutes. Moisten hands and form walnut sized balls of the
meat, put them in a pan containing chopped parsley leaves and shake gently
to coat meatballs with parsley. Add 2 1/2 glasses of water, the margarine
and 1 teaspoon of salt to the pan and cover. Cook over moderate heat for 30
minutes. When the meatballs are cooked, put the egg yolks or the egg, the
lemon juice and water for the sauce into a bowl and beat gently. Add the
sauce to the pan, stir a couple of times to blend and serve.
Chop the parsley.
Add the onion, rice, black pepper and 1 teaspoon salt to the ground meat
and knead for 3 minutes. Moisten hands and form walnut sized balls of the
meat, put them in a pan containing chopped parsley leaves and shake gently
to coat meatballs with parsley. Add 2 1/2 glasses of water, the margarine
and 1 teaspoon of salt to the pan and cover. Cook over moderate heat for 30
minutes. When the meatballs are cooked, put the egg yolks or the egg, the
lemon juice and water for the sauce into a bowl and beat gently. Add the
sauce to the pan, stir a couple of times to blend and serve.
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