Mini Meatballs in Lemon Sauce

Ingredients:  (Serves 6)

500 g ground beef by A.G.D. or Sinan’s Butchery

1 bunch flat leaf parsley, chopped

4 basil leaves, chopped

1 large onion, roughly grated

2 heaping tbsp rice

1-2 tbsp flour

2-3 carrots, diced

2-3 celery stalks, diced, stringy part removed

2-3 potatoes, diced

½ cup butter

Salt, to taste

Cavani Black and Pink Peppercorns, fresh ground, to taste

For the sauce:

1-2 eggs

Kemal Kukrer Lemon Juice, as needed

Preparation:

1. Wash and drain rice.  Combine with ground beef, onion, parsley, basil, salt and black pepper. Knead        until well mixed.

2. Spread a couple of tablespoons of flour on a tray and fill a small bowl with water. Shape the meat mixture into bite size meatballs. (Dip your hands into the water to keep the mixture from sticking.)

3. Place the meatballs on the tray and shake back and forth until the meatballs are lightly coated with flour.

4. Wash the carrots, celery stalks and potatoes and dice.

5. Bring 4-5 cups water and butter to the boil in a pot.  Add the carrots and celery. While they’re not quite tender, add the meatballs and potatoes and season with salt. Simmer gently.

6. Add about a teaspoon of the flour left on the tray.  Stir occasionally to prevent the meatballs from  sticking to the bottom of the pot.  Remove from heat when cooked.  Reheat just before you add the sauce.

For the sauce:

1.Just before serving the meatballs, whisk 1 or 2 eggs (depending on how thick you want your sauce) in a small bowl with fresh lemon juice (1-2 tablespoons depending on how tart you want your sauce). Slowly add about half a cup of the cooking liquid from the pot of meatballs, stirring constantly so the mixture doesn’t curdle.

2. Pour the lemon egg sauce into the pot with the meatballs. Serve hot immediately.