Meat Balls With Egg - Lemon Sauce
Sample Dishes from Turkish Cuisine
Meat Balls With Egg - Lemon Sauce (Terbiyeli Köfte)
| Ingredients | Measure | Amount |
| Bread (stale) | 2 thin slices | 60 gr |
| Onion | 2 medium size | 120 gr |
| Parsley | 1/4 bunch | 15 gr |
| Ground Meat | 2 4/5 cup | 500 gr |
| Salt | 2 teaspoon | 12 gr |
| Black Pepper | 1/2 teaspoon | 1 gr |
| Flour | 3 tablespoon | 18 gr |
| Water | 4 cup | 800 gr |
| Yolk | 1 piece | 30 gr |
| Lemon juice | 2 tablespoon | 20 gr |
Preparation
Soak bread slices
in cold water. Squeeze dry. Combine bread, ground meat, grated onions, minced
parsley. Add salt and pepper. Blend thoroughly. Knead for 4-5 minutes. Shape
into walnut sized balls. Sprinkle flour in a shallow pan. Place meat balls in
floured pan. Shake pan back and forth until meat balls are well coated with
flour. Place water in a saucepan. Add salt. Bring to boil. Stir in meat balls.
Reduce heat. Cover and simmer for 45-50 minutes. Beat egg yolk and lemon juice
until well blended. Dilute with 2-3 tablespoons of broth. Blend in simmering
meat balls gradually, stirring constantly. Cook for 1-2 minutes until thickened.
Remove from heat. Pour into a serving bowl. Serve hot.
Servings:
6
Nutritional
Value
(in approximately one serving)
| Energy | 220 cal |
| Protein | 18,2 g |
| Fat | 11,8 g |
| Carbohydrates | 9 g |
| Calcium | 28 mg |
| Iron | 3,11 mg |
| Phosphorus | 204 mg |
| Zinc | 3 mg |
| Sodium | 903 mg |
| Vitamin A | 208 iu |
| Thiamine | 0,13 mg |
| Riboflavin | 0,21 mg |
| Niacin | 5,50 mg |
| Vitamin C | 3 mg |
| Cholesterol | 155 mg |
Regional Characteristics:
"Terbiye" used
in soups and in some dishes, improves flavor and thickens broth. 2 medium size
potatoes and 2 carrots, pared and diced, may be added into köftes while simmering.
They improve flavor and appearance. This dish is served at lunch or supper as
a main dish. Vegetable dish with olive oil is served ofterwards.