Terbiyeli Köfte (Turkish Meatballs in Egg and Lemon Sauce)
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Ingredients
- 500 g beef mince
- 1 onion
- 2 tbsp plain flour
- 600 ml beef stock
- 2 egg yolks
- 1 lemon, juiced
- 2 tbsp flat-leaf parsley, chopped
Nutrition (per serving)
- Calories
- 346 kcal
- Protein
- 27.1 g
- Carbohydrate
- 7.8 g
- of which sugars
- 3.2 g
- Fat
- 22.7 g
- of which saturates
- 9.1 g
- Fibre
- 1.9 g
- Salt
- 1.36 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Mix the beef mince, grated onion and plain flour in a bowl, season, and shape into 16 small meatballs.
- 2
Bring the beef stock to a simmer, carefully drop in the meatballs, cover and simmer for 20 minutes until cooked through with no pink remaining.
- 3
Whisk the egg yolks and lemon juice together, then whisk in a ladleful of the hot stock to warm it gently.
- 4
Take the pan off the heat and stir the egg and lemon mixture back in, stirring constantly, until the sauce thickens slightly; do not return to the boil or it will split.
- 5
Scatter with flat-leaf parsley and serve straight away.
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