Small meatballs with rice

Cut crusts of bread. Pour 2 cups of water into bowl and let the bread soak for approx. 5 minutes. Peel and squeeze garlic. Clean the lemons and peel the lemon zest with lemon extractor. Expel lemons. Cut out the bread and grind it with eggs, garlic and shawarma herbs in the kitchen machine. Mix in bread mixture with minced meat and season with salt and pepper. Chop mince into balls of approx. 4 cm diameter. Meatballs lightly roll through cornstarch.

Cook rice according to instructions. Heat oil in frying pan and bake balls for about 15 minutes around brown and cooked. Remove balls from pan and keep warm in aluminum foil. Then, in the remaining cooking oil on low heat, lemon zest and honey should be baked for about 1 minute. Add lemon juice and stir in stir-frying. Add fondue and reduce to half. Place balls in gravy and simmer for approx. 5 minutes. Parsley cut coarsely. Distribute balls and rice on plates. Make lemon juice over balls and sprinkle with parsley. Tasty with farmer salad.