Directions

1. Mix all the ingredients together, and mould into round 1 inch / 2.5cm balls.
2. Put some water in a pot, place the butter and balls in it carefully. Let them cook for about 20 minutes and then let cool.
3. In a separate bowl, beat the eggs with a mixer and slowly, while beating, add the lemon juice ensuring that the sauce doesn’t curdle.
4. With a ladle, take some of the juice from the meatball pot, add to the sauce, all the time mixing.
5. Keep doing this until all the juice has been mixed in the sauce.
6. Empty all the sauce on top of the meatballs and serve with some sprinkled parsley.