Turkish Meatballs with Lemon Sauce

This recipe was tucked away in my mother’s recipe box. It is a purple mimeographed copy and if I remember correctly, we made these in Home Economics class in Junior High School.  A very tasty warm appetizer.


Turkish Meatballs with Lemon Sauce


  • 1 lb ground beef or lamb
  • 1/2 cup finely chopped onion
  • 1/3 cup precooked rice
  • 1/3 cup milk
  • 1 beaten egg
  • 1 tsp salt
  • 1/4 tsp pepper

In a large mixing bowl mix all of the ingredients, except bouillon cube and water, with your hands.  Shape in to 24 meatballs. In a large heavy skillet or electric frying pan, dissolve a beef bouillon cube in 3/4 cup hot water. Roll meatballs in finely chopped parsley and place in simmering bouillon. Cover and simmer 25 minutes. Turn meatballs occasionally. Remove meatballs from pan and cover with foil while you prepare Lemon Sauce.

Lemon Sauce

  • 1  1/2 TBS lemon juice
  • 2 eggs, slightly beaten
  • Skillet with bouillon juice from meatballs

Beat lemon juice and eggs. Add a small amount of the warm bouillon in to the egg mixture. Pour into skillet with the remaining bouillon.  Cook and stir until mixture thickens. Put toothpicks in to meatballs and serve with warm Lemon Sauce.


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s