Meatballs in Egg Sauce
750gr minced Beef or Lamb
1 large grated Onion
2 tablespoons of Rice
1 tablespoon of Butter
4 tablespoons of chopped Parsley
2 teaspoons of Salt
½ teaspoon of Pepper
250ml and 300ml of Water
For the sauce: 2 Egg Yolks or 1 whole Egg and Juice of 1 Lemon
How to prepare
This recipe makes 6 servings.
Add the rice to a pan with the water and cook for 15 minutes.
Put the meat, onion, salt and pepper in a bowl.
Drain the rice, add to the meat and knead together using your hands for 5 minutes.
Sprinkle the parsley on to a tray.
Make small walnut sized balls using your palms and place them on the tray.
Shake the tray to cover the balls in the parsley.
Bring 300ml of water to a boil add the butter and some salt.
Drop the balls into the water, cover and cook on a medium heat for 20 minutes.
Vigourosly beat the egg yolks or the whole egg with the lemon juice.
Now slowly add 100ml of the meat stock to the egg mixture beating vigorously.
Add this to the pan, turn off the heat and mix well.
The Turkish name for this recipe is Terbiyeli Köfte.