Directions:

In a large bowl, mix the following ingredients:
The ground beef, parsley, bread crumbs, sugar,  Worcestershire, garlic, onion, black pepper, 1 egg, chives, cilantro, cayenne pepper, salt, 1/2 teaspoon Tumeric and mix well and let sit for about 5 minutes.

In short large pan or a deep frying pan pour the following:
water, oil, 1 teaspoon tumric, 1/2 teaspoon salt and bring to a boil.

Start making the meat into a 1" balls approx. when done, drop the meatballs evenly in the boiling broth and cover. Cook on high approx. 10 minutes until the meat is cooked. If in doubt, cut one of the meatballs to see if cooked on the inside.

After you made sure the meat is fully cooked, remove the meatballs from broth keeping the broth in the pan. Lower the heat to about half.

In a small bowl put 2 eggs and whisk until you get an even yellow mixture.

Makes approx. 24 - 1" meatballs

(Continue)

Pour the egg a few drops at a time into the sauce while using the whisk to stir, you don't want to do it too fast, it should look like egg-drop soup. Done with the eggs, pour the lemon juice and stir. when the sauce is boiling again, return the meatballs in the pan on high heat and let cook another 5-7 minutes until the egg texture looks like is sticking to the meatballs.

Lower the heat to half again and let simmer for another 5 minutes.

Remove meatballs into a bowl with a strainer spoon and pour some of the sauce on top. The remainder of the sauce can be used to top any other side dish.

Best served with fried potato cubes or zucchini, or any other side dish you chose.

Excellent served cold as well for sandwiches.

Tips:
Onion, garlic, parsley, cilantro and chives can be fresh produce as well.

You can substitute the beef with turkey, chicken or even fish. 

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 after trying my recipes.