400g minced lamb
1 medium onion, diced
1 clove garlic, pressed
2 tablespoons parsley, chopped
1 teaspoon dried basil
1 teaspoon dried oregano
salt, to tsatse
pepper, to taste
2 tablespoons vegetable oil
1 beef stock cube
1 lemon, juiced
Put meat into a bowl with onion, garlic, 4 tablespoons of 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.
Mix stock cube in enough hot water to cover meatballs, and simmer, uncovered, for 20 minutes.
Pour off stock through a sieve, reserving 500ml for the sauce.
Then, 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.
In meantime, cook remaining rice as per packet instructions.
Serve on a bed of rice, sprinkled with parsley.
Makes 4 servings.
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