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Meatballs with Rice in Egg and Lemon Sauce:
350 gr minced meat
One small onion
One egg
Three tablespoons of rice
Salt
Pepper
Two potatoes
Two carrots
A tablespoon of butter
Two tablespoons
1.5 liters of hot water
A pinch of parsley

For the seasoning/sauce:
A glass of yoghurt
A lemon
Three tablespoons of flour

Preparation:
We take the washed rice over the minced meat. We knead the grated onion, egg, salt and pepper well. We cut it into hazelnut-sized pieces and put them in a plate. Let's put it in the fridge or freezer. Let it harden so that you can roll it easier. After rolling them, we put water in a pot and boil it. We pour water with a ladle and take the meatballs easily into the pot. We boil it once to have the color out of the water. In another pot, we fry the cubicly chopped carrots together with butter and olive oil for 3 minutes. After adding the potatoes and roasting a little, we take the drained meatballs and pour 1.5 liters of water into the pot and start to boil it. It takes approximately half an hour until the vegetables and meatballs get cooked. We put the yoghurt, flour and lemon juice in a bowl for the seasoning. Then, we take some from the soup water to prevent it from being curdle, as we show in our video. Then we pour it into the pot. We decide on the amount of the salt. After boiling for 5 minutes, we sprinkle chopped parsley on it and serve it immediately. It turned out to be a very nice, delicious meatball dish. You should try it too. Bon Appetit.
Post script: If the consistency of our meatballs is soft, you can put a spoons of fine breadcrumbs in so as to harden it.

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