Meatball Stew (Sulu Köfte)
This stew is a great meal for cold fall or winter days. It can also be prepared without potatoes which will lower the total carbohydrates. Instead of potatoes, add celery and onions. Serve with steamed green vegetables or a salad for a complete meal. This stew is a good source of B vitamins, Vitamin A, and Vitamin K.
Ingredients
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½ pound ground beef
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2 potatoes, cubed
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2 carrots, sliced
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4 cups water
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3/4 teaspoon salt
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1/2 teaspoon black pepper
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½ cup flour
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1 bunch of parsley, finely chopped
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½ cup medium grain brown rice (Long grain will not cook well)
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2 egg yolks
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2 cloves of garlic, diced
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1 tablespoon flour
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Juice of half a lemon
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1 cup of water from the pot of meatballs and vegetables
Instructions
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Mix ground beef, rice, parsley, ¼ teaspoon salt and ¼ teaspoon pepper together with hands.
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Form the beef into ¾ inch to 1 inch meatballs. They should not be too big because the rice won’t cook properly.
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Place ½ cup flour in a tray and add the meatballs.
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Roll the meatballs in flour until coated.
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Place the tray in the refrigerator until ready to use.
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In a large pot, boil the water, then add the carrots and potatoes.
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Add ¼ teaspoon salt and black pepper to taste.
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After cooking the vegetables for 10 minutes, remove the tray from the refrigerator, shake the meatballs gently over the tray to remove extra flour, and add the meatballs to the water.
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Close the lid and let cook over medium heat.
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In a separate bowl, mix egg yolks, lemon juice, garlic, 1 tablespoon flour, ¼ teaspoon salt and black pepper to taste.
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Remove 1 cup of water from the pot and add it to the bowl of egg/lemon mix.
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After mixing the water and eggs well, add this liquid to the pot.
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Stir, cover and let cook for about 30 minutes, or until the rice in the meatballs is soft.