Grandma’s Meatballs in White Yogurt and Egg Sauce

Wash and drain the rice. Finely chop the parsley and onion.

Mix the mince with salt, parsley, onion, savory, rice and 1 egg. Knead and shape into meatballs.

Bring 1 litre water with 1 tsp salt to the boil. Add the meatballs, cover and simmer gently for 30–40 minutes.

Crush the garlic with salt. Mix the yogurt with the flour, garlic and remaining egg.

Stir in the lemon juice. Strain half a ladle of meatball stock into the sauce and stir. Add another half-ladle and stir again.

Continue until all the stock is incorporated. Transfer to a clean small pan and heat gently, whisking continuously.

Remove from the heat before it boils. Adjust salt and pepper as needed and add the cooked meatballs.

Serve with fresh parsley.