Tuesday, 7 July 2009

Meatballs With Egg and Lemon Sauce

250g lamb mince
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

2 Egg yolks or 1 egg
1/3 Glass of water
1 Lemon (the juice)

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

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