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.
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 returns to the boil, remove any scum from the surface with a metal spoon. Lower the heat, cover and simmer very gently for 30 minutes.
In a small saucepan, whisk the egg with the lemon juice and water. Sift in the flour and whisk until smooth. Place over a medium heat and slowly bring to the boil, stirring with a wooden spoon; if the sauce gets too thick to stir easily, add a little more water. Now gradually stir the sauce into the meatball pan and spoon carefully into a round, heated serving dish.
Before serving, melt the butter with the paprika in a small saucepan over a low heat. Stir around for 3 minutes, then trickle over the meatballs.
© 2010 Josceline Dimbleby. All rights reserved.