Meatballs in White Sauce

Set aside 1/3 of the onion for the meatballs. Chop the remaining 2/3 of the onion and the carrot and add them to a pot of cold water. Add a little salt.

Put the pot on the stove and bring the water to a boil. Then lower the heat and let the vegetables simmer for 15–20 minutes.

Finely chop the onion you set aside and mix it with the ground beef, the uncooked rice, salt and black pepper. Shape small meatballs and lightly coat them in flour (set aside about 20 g).

When the vegetables are cooked, take them out of the pot and blend them with a little of the broth until smooth. Meanwhile, add the meatballs to the broth and let them cook. Return the blended vegetables to the pot and cook for another 15–20 minutes.

Melt the butter in a small saucepan and add the flour (set aside 22 g). Stir for a few seconds until it changes color slightly. Add the mixture to the dish and stir constantly until the sauce thickens.

Turn off the heat and let the dish cool slightly. Mix the skyr and the egg yolk. Gradually add 1–2 ladles of the warm sauce, stirring constantly so it doesn't curdle. Then pour the mixture back into the pot.

Season with salt and black pepper to taste. Sprinkle with fresh parsley when serving, if you like.