Meat Balls With Rice and Egg - Lemon Sauce

Sample Dishes from Turkish Cuisine

Meat Balls With Rice and Egg - Lemon Sauce (Terbiyeli Köfte Pirinçli)

Rice1/3 cup60 gr
Onion1 medium size75 gr
Parsley 1/4 bunch15 gr
Ground Meat2 cup350 gr
Salt2 teaspoon12 gr
Black Pepper1/4 teaspoon0.5 gr
Cummin1/4 teaspoon0.5 gr
Flour2 tablespoon12 gr
Water4 cup800 gr
Yolk1 piece30 gr
Lemon juice2 tablespoon20 gr


Combine ground meat, rice, grated onion and minced parsley. Add salt and spices. Blend thoroughly. Knead for 4-5 minutes. Shape into walnut sized balls. Place in a floured pan. Shake pan back and forth to coat balls. Place water in a saucepan. Add salt. Bring to boil. Stir in meat balls. Reduce heat. Cover and simmer for 40-45 minutes or until rice is tender. 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. Garnish with parsley. Serve hot.

Servings: 6

Nutritional Value
(in approximately one serving)

Energy178 cal
Protein13,1 g
Fat8,7 g
Carbohydrates10,7 g
Calcium23 mg
Iron2,28 mg
Phosphorus155 mg
Zinc2 mg
Sodium834 mg
Vitamin A204 iu
Thiamine0,10 mg
Riboflavin0,15 mg
Niacin3,96 mg
Vitamin C2 mg
Cholesterol133 mg

Regional Characteristics:

"Terbiye" used in soups and in some dishes, improves flavor and thickens bronth. 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 afterwards.