Meatballs with egg and lemon sauce

Preparation info
  • Serves


    • Difficulty


Appears in
Orchards in the Oasis: Recipes, travel and memories

By Josceline Dimbleby

Published 2010

  • About

This is Emin’s recipe. It’s a peasant dish, which he first tasted as a child when he went into the kitchen and found the servants of the house eating it. He always preferred it to the chef’s grander creations.


  • good handful of flat-leafed parsley
  • 1 medium onion
  • 500 g lean minced lamb


Pull the leaves off the parsley stems and chop them finely. Peel the onion and chop finely. Put the mince in a bowl and mix in the chopped parsley and onion, the rice and a good seasoning of salt and black pepper. Using wet hands, form the mixture into little balls, about the size of a small marble.

Bring the stock to the boil in a large saucepan, then drop in the meatballs. As it retur