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Turkish Meatballs




Source of Recipe


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List of Ingredients




1 lb (450 g) lean ground lamb or beef
1 medium onion, finely chopped
1/4 cup (60 ml) uncooked rice
Salt and freshly ground black pepper to taste
3 cups (750 ml) water
1 cup (250 ml) olive or vegetable oil
2 eggs, beaten


Recipe



Combine the meat, onion, rice, and salt and pepper and mix thoroughly.
Form
into meatballs about 1 inch (2.5 cm) in diameter. Bring the water to a
boil in
a saucepan and add the meatballs. Reduce the heat and simmer uncovered
for 30
minutes, adding more water if necessary. Remove the meatballs to a
plate and
discard the water. Heat the oil to a temperature of 350F (180C), or
until the
surface shimmers. Dip the meatballs into the beaten egg and deep fry
for about
5 minutes, turning as necessary, until browned on all sides. Drain on
paper
towels and keep warm until served. These may be served on wooden
skewers. Makes
about 16 meatballs.