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Meat Balls With Rice and Egg - Lemon Sauce

Sample Dishes from Turkish Cuisine

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

IngredientsMeasureAmount
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

Preparation

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.