Meatballs and kebabs
This Turkish meatball dish brings grilled or boiled meatballs together with a velvety sauce made with egg yolk and lemon juice. Its tangy, mild sauce gives classic meatballs a new twist, making this recipe a practical choice for family meals.
Knead the ground beef, onion, breadcrumbs, egg, and salt together, then shape into small meatballs.
Simmer the meatballs in the meat stock over medium heat for 10–12 minutes. Reserve the stock and set the meatballs aside.
Whisk the egg yolk, lemon juice, and flour. Gradually whisk in some of the cooking stock. Cook over low heat, stirring constantly, until thickened. Do not let the sauce boil or the egg will curdle.
Add the meatballs to the sauce and heat for 2 minutes.
Serve hot.
Store in a covered container in the refrigerator for up to 2 days. Because the sauce contains egg, do not let it boil while reheating.
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