Knead the products well and let them cool for at least 30 minutes. With wet hands, shape the meatballs and sauté them in some olive oil. At the bottom of a pot, pour in 4/5 cup (180 ml) of olive oil.
Heat it up and fry the flour in it briefly. Gradually pour in the hot water, do not stop stirring. Wait for the mixture to come a boil and drop the semi-fried meatballs in it.
Reduce the heat and cook the meatballs for 45 minutes on low heat, occasionally stirring. Heat the rest of the olive oil (3 1/3 tbsp (50 ml)), season it with black pepper and pour it over the dish.
Beat the remaining eggs well. To them, gradually add the lemon juice and milk or yogurt and stir until you get a smooth mixture.
Pour it over the meatballs or serve it separately.