EGGLACED MEATBALLS WITH RICE

Ingredients
1 lbs. Ground lamb (may replace lamb with beef)
½ bunch Parsley, only the leaves, finely chopped
3 tbsp. Rice
2 tsp. Salt
1 tsp. Black pepper
1 tbsp. Butter
Oil for frying
3-4 tbps. Flour
4 Eggs whisked                                        

Procedure
Wash the rice, and soak in warm water for 5-10 minutes. Then boil until softened and set aside. (Preferably these meatballs are made with left-over cooked rice). Melt the butter in a pot and add half of the ground meat and sauté until cooked. When it’s cooled add the raw ground meat, cooked rice, black pepper and salt and knead for 10 minutes. Make patties the size of an egg and flatten with your palms. Heat the oil. Drench the meatballs in flour first then in egg and fry until golden brown. Transfer to a plate lined with paper towel. Cover with a lid until you are done with all the meatballs. Then serve with mashed potatoes on the side.