• 1 cup rice
• 4 cups water
• 2 pound lean ground beef or lamb
• 2 large onions, grated
• 1 cup freshly grated parmesan cheese
• 1/2 cup chopped parsley
• 1/2 cup chopped dill
• 1 cup flour
• 6 eggs, beaten
• 1 cup shortening
• 4 cups lemon and egg sauce
• 1/2 teaspoon salt
• 1/2 teaspoon pepper

1. Cook rice with 4 cups water over medium heat until tender. Remove from heat, drain well.
2. Place meat in a large bowl, add rice, cheese, onions,parsley, salt and pepper.
3. Knead mixture for 5 minutes to blend all ingredients.
4. Form into egg shaped ovals and roll in flour.
5. Dip the balls into the eggs, which have beaten until frothy.
6. Fry on both sides in hot shortening until cooked through and golden brown.
7. Makes about 24 large meatballs. Serve with rice, lemon and egg sauce, and steamed vegetables.

According to the author of Cooks, Gluttons & Gourmets A History of Cookery, Kadin Budu means ladies thighs.