Meatballs with Egg and Lemon Sauce

The meatballs swim in a delicious sauce. The sauce is made from stock, lemon and eggs. This dish is perfect for a cold Winter’s day.
Course: Main Course
Cuisine: Albania
Keyword: Lamb


  • 250 g ground meat (lamb)
  • 1/5 cup rice
  • 1 tbsp margarine
  • 1 bunch parsley
  • 2 1/2 cup water
  • 1/2 tbsp black pepper
  • 2 tbsp salt
  • 1 large onion


  • 1 egg
  • 1/3 cup water
  • 1 lemon


  • Grate the onion. Boil rice in 3 glasses of water and drain. Chop the parsley. Add the onion, rice, black pepper and 1 teaspoon salt to the ground meat and knead for 3 minutes.
  • Moisten hands and form walnut sized balls of the meat, put them in a pan containing chopped parsley leaves and shake gently to coat meatballs with parsley. Add 2 1/2 glasses of water, the margarine and 1 teaspoon of salt to the pan and cover. Cook over moderate heat for 30 minutes.
  • When the meatballs are cooked, put the egg yolks or the egg, the lemon juice and water for the sauce into a bowl and beat gently.
  • Add the sauce to the pan, stir a couple of times to blend and serve. Instead of parsley you can put dried mint.

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