Middle East Meatballs with Cheese

• 1/2 cup raw rice
• 1 pound ground lamb
• 1 teaspoon butter
• 1/2 cup finely chopped onion
• 1/2 teaspoon finely minced garlic
• 13 cup finely chopped parsley
• 1/2 cup freshly grated Parmesan cheese
• 2 tablespoon finely chopped dill
• Salt, if desired
• Freshly ground pepper
• 2 eggs, lightly beaten
• 1/4 cup water
• 1/2 cup flour
• 1/2 cup peanut, vegetable or corn oil
• Tomato sauce (see recipe)

1. Bring enough water to the boil to cover the rice by at least half an inch above the top level of the rice.
2. Add the rice and cook 15 minutes.
3. Drain.
4. Put the lamb in a mixing bowl and add the rice.
5. Heat the butter in a small saucepan or skillet.
6. Add the onion and garlic and cook until wilted.
7. Add this to the lamb mixture.
8. Add the parsley, cheese, dill, salt and pepper to taste.
9. Blend well with the hands.
10. Shape the meat mixture into about 24 balls of equal shape.
11. Roll each into an egg-shape patty about two inches long.
12. Beat the eggs lightly and add the water.
13. Coat the patties with the egg mixture, then roll in flour.
14. Heat the oil in a skillet and add half the patties.
15. Cook about five minutes, shaking the pan and turning the patties so that they cook evenly.
16. Remove and drain on paper towels.
17. Cook the second batch and drain.
18. Put the meatballs into the tomato sauce and bring to the boil.
19. Serve.

rice, ground lamb, butter, onion, garlic, parsley, parmesan cheese, dill, salt, freshly ground pepper, eggs, water, flour, peanut, tomato sauce

Taken from cooking.nytimes.com/recipes/5296 (may not work)