Ingredients

• 500g (1 lb) ground beef
• 250g (½ lb) butter or margarine
• 125g (¼ lb) rice
• 1 egg
• 1 onion, finely chopped; fresh parsley, chopped; salt and freshly ground black pepper, to taste

Instructions

• Combine all ingredients and form into 1-inch (2.5cm) balls.
• Add enough water to a pot to cover the meatballs. Carefully place the butter and meatballs into the pot. Bring to a gentle simmer and cook for about 20 minutes, or until cooked through. Remove the meatballs from the pot and set aside to cool slightly, reserving the cooking liquid.
• In a separate bowl, whisk the eggs. Slowly whisk in the lemon juice, ensuring the mixture doesn't curdle.
• Using a ladle, gradually add some of the reserved cooking liquid from the meatball pot to the egg and lemon mixture, whisking constantly.
• Continue adding the liquid, whisking constantly, until all of it is incorporated into the sauce.
• Pour the sauce over the meatballs and serve immediately, garnished with fresh parsley.