• Cooking Time:
  • Servings:
  • Preparation Time:


  • 1 cup rice
  • 4 cups water
  • 2 pound lean ground beef or lamb
  • 2 large onions, grated
  • 1 cup freshly grated parmesan cheese
  • 1/2 cup chopped parsley
  • 1/2 cup chopped dill
  • 1 cup flour
  • 6 eggs, beaten
  • 1 cup shortening
  • 4 cups lemon and egg sauce
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper


  • Cook rice with 4 cups water over medium heat until tender. Remove from heat, drain well.
  • Place meat in a large bowl, add rice, cheese, onions,parsley, salt and pepper.
  • Knead mixture for 5 minutes to blend all ingredients.
  • Form into egg shaped ovals and roll in flour.
  • Dip the balls into the eggs, which have beaten until frothy.
  • Fry on both sides in hot shortening until cooked through and golden brown.
  • Makes about 24 large meatballs. Serve with rice, lemon and egg sauce, and steamed vegetables.


According to the author of Cooks, Gluttons & Gourmets A History of Cookery, Kadin Budu means ladies thighs.

Categories: European 

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