This interesting recipe with the enticing name reverses the usual procedure of frying the meat balls before simmering them in sauce. Its virtue lies in producing a juicy, tender combination, and then trapping it in a crisp, dry shell.
Work the meat to a smooth paste (see the recipe for koukla). Put it in a bowl with the rice, 2 eggs, the oil, grated onion, parsley and dill if available, and season with salt and pepper. Mix well and knead to a smooth paste. Take walnut-sized lumps and roll into the shape of a chicken thigh, rinsing your hands with water to prevent the meat from s