• In a blender or food processor, add the onion, the garlic, dill, mint and 2 tablespoons water. Blitz until all ingredients are finely chopped.
• Transfer to a bowl and add the ground beef, the rice, salt, pepper, olive oil, and mix very well.
• Shape 18-20 meatballs and add them into a pot.
• Add the water, the lemon peels, the bay leaves, the vegetable stock, and cover with the lid. Simmer over low heat for 30-40 minutes.

Lemon sauce

• In a bowl add the yolks, the corn starch, the juice of 2 lemons, the dill, and whisk well.
• Very slowly, add to the bowl 2-3 ladlefuls of the stock where the meatballs boiled, by whisking constantly. This will reduce the chance that the sauce doesn't mix well in the next step.
• Transfer to the pot and carefully stir for 30 seconds, or until it comes to a boil.