Meatballs With Egg And Lemon Sauce

Directions

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