Meat Balls With Egg - Lemon Sauce

Sample Dishes from Turkish Cuisine

Meat Balls With Egg - Lemon Sauce (Terbiyeli Köfte)

Bread (stale)2 thin slices60 gr
Onion2 medium size120 gr
Parsley 1/4 bunch15 gr
Ground Meat2 4/5 cup500 gr
Salt2 teaspoon12 gr
Black Pepper1/2 teaspoon1 gr
Flour3 tablespoon18 gr
Water4 cup800 gr
Yolk1 piece30 gr
Lemon juice2 tablespoon20 gr


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)

Energy220 cal
Protein18,2 g
Fat11,8 g
Carbohydrates9 g
Calcium28 mg
Iron3,11 mg
Phosphorus204 mg
Zinc3 mg
Sodium903 mg
Vitamin A208 iu
Thiamine0,13 mg
Riboflavin0,21 mg
Niacin5,50 mg
Vitamin C3 mg
Cholesterol155 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.