Put the minced meat in a large bowl. Peel and finely chop the onion and add it into the minced meat. Add the mint, the rice and the parsley. Add salt and pepper. Knead all the ingredients well, with your hands. Pour 3 cups of hot water into a pan and add the oil and some salt. Then put it over medium heat to boil. Once it starts boiling, mold the mixture to form round shaped balls and place them one by one carefully into the boiling broth. Once all rice meat balls are ready, boil them over medium heat for about half an hour.
Dissolve the corn flour in ½ cup of cold milk. Beat the yolks with the lemon juice, and then add the dissolved corn flour. Add some broth from the pot into the mixture using a spoon, stirring the mixture slowly. Boil the “egg and lemon” mixture over low heat so as to become creamy. Put it in the pot along with the rice meat balls. Dangle the pot so that the cream can cover all balls and bring to a boil. Finally, remove from heat.
As regards the combination of starch and protein (e.g. rice and minced meat as in the recommended recipe) a big misconception still exists. The assumption that such a combination is harmful for our health or aggravating for our metabolism does not apply. On the other hand, eating rice with meat leads to greater caloric ‘consumption’ than combining it with green salad. Thus, if one is following a moderate diet, then he will never be burdened by such a combination.