Preparation:
Mix together meat, rice, onion, parsley, egg whites, salt and pepper; shape into meatballs about the size of a walnut.
Melt butter in large pot; place meatballs in pot, add enough water to cover; cook over med heat (45 minutes to 1 hr.) until only about 1 cup of liquid remains.
Beat egg yolks well; add lemon juice, beat it in thoroughly. Slowly add some of the hot liquids from the pot, beating all the while. Pour this mixture back into the pot and shake pot gently over very low heat unit the sauce thickens (about2-3 min.). |
