I’m a fan of Turkish cuisine. I first discovered it in my young manhood, and I’ve dabbled in it ever since. I especially love the way our Turkish brethren prepare meatballs. It’s an art all its own. Like most Americans, I grew up on meatballs and spaghetti. But Turkish Kofte gave me a whole new appreciation on the subject. The following recipe I got from a friend years ago. I was entranced by the sauce that comes with it. It’s a lemon and egg sauce. A far cry, and different, from the usual marinara sauce in Italian cooking. And it gives the meatballs a whole new flavor component.
Figure it this way. With the current pandemic you’re most likely to be stuck at home, like most of us, sheltering in place. Now is the time to try something different. Something that will spark your taste buds. I’m sure, once you’ve had this dish, you’ll never think of meatballs the same way again. It will become part of your repertoire now and in the future.
Let me add that when my friend cooked this dish, he would fry the meatballs in solid white shortening. Honestly, the shortening gives it a better flavor. But there’s always that bugaboo about health concerns. So I use olive oil or vegetable oil. But, if you want to use Crisco, go right ahead. I can understand. It’s a personal preference. Also, I serve the recipe with rice. Or you can use couscous as an accompaniment if preferred.
1 pound lean ground beef
1 large onion, finely chopped
2 cloves garlic, peeled and minced
½ cup grated Parmesan cheese
½ cup minced flat parsley
¼ cup fresh chopped dill
Salt and pepper to taste
½ cup flour
2 eggs, lightly beaten
½ cup olive oil or vegetable oil
Lemon-Egg Sauce (recipe follows)
1. Place beef in a mixing bowl along with the onion, garlic, cheese, parsley, dill, salt and pepper. Knead mixture with hands for 5 minutes.
2. Form into ovals. Roll in flour, dip into eggs. In a skillet, sauté ovals on all sides in hot oil. Serve with lemon-egg sauce.
Yield: 4 servings.
LEMON AND EGG SAUCE
6 tablespoons lemon juice
2 cups chicken broth or bouillon
1. In a small saucepan, beat eggs until frothy. Add lemon juice and stir.
2. Place over very low heat. Add broth slowly, stirring constantly. Cook, stirring, 10 to 15 minutes, until thickened. Do no boil.
Yield: 2 cups.