Giouvarlakia Avgolemono (Rice Meatballs In Egg-Lemo

Name: Giouvarlakia Avgolemono (Rice Meatballs In Egg-Lemon Sauce)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Meatballs; 2 slices whole wheat bread (crusts removed, soaked in milk & squeezed dry); 1 1/2 lbs ground lamb or 1 1/2 lbs ground beef; 1/2 cup rice (uncooked); 2 tablespoons parsley, chopped or 2 teaspoons dried parsley; 2 tablespoons celery, chopped; 1 teaspoon crushed dried mint flakes; 1 teaspoon dried oregano; 2 teaspoons olive oil; 3/4 teaspoon salt; 1/2 teaspoon pepper; 2 quarts water or 2 quarts chicken stock; Egg-Lemon Sauce; 3 eggs, separated; 1 lemon, juice of; 1 1/2 cups meatball broth; 2 tablespoons butter

Servings: persons

Meatballs
2 slices whole wheat bread (crusts removed, soaked in milk & squeezed dry)
1 1/2 lbs ground lamb or 1 1/2 lbs ground beef
1/2 cup rice (uncooked)
2 tablespoons parsley, chopped or 2 teaspoons dried parsley
2 tablespoons celery, chopped
1 teaspoon crushed dried mint flakes
1 teaspoon dried oregano
2 teaspoons olive oil
3/4 teaspoon salt
1/2 teaspoon pepper
2 quarts water or 2 quarts chicken stock
Egg-Lemon Sauce
3 eggs, separated
1 lemon, juice of
1 1/2 cups meatball broth
2 tablespoons butter

1
Put bread and ground beef in a bowl, and mix and knead thoroughly.
2
Add rice, parsley, celery, mint, oregano, olive oil, salt, and pepper, and mix well.
3
In a soup kettle, bring about 2 qt water to a furious boil.
4
Keeping the water boiling, shape the meat into little round balls (about the size of walnuts) and gently drop them into the boiling water.
5
Continue boiling for about 1/2 hour, and then set aside.
6
Beat the whites of 3 eggs until frothy, but not stiff and shiny.
7
Constantly beating, add the yolks until well mixed.
8
Still beating add the lemon juice drop by drop.
9
Bring butter and broth to a boil.
10
Add this to the egg-lemon mixture, beating continuously.
11
Place over VERY low heat, stirring in a S or X pattern (stirring round& round will cause sauce to curdle) until froth is almost broken down and sauce thickens.
12
Serve hot.

797

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: Meatballs, 2 slices whole wheat bread (crusts removed, soaked in milk & squeezed dry), 1 1/2 lbs ground lamb or 1 1/2 lbs ground beef, 1/2 cup rice (uncooked), and more.

Yes, Giouvarlakia Avgolemono (Rice Meatballs In Egg-Lemon Sauce) falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Giouvarlakia Avgolemono (Rice Meatballs In Egg-Lemon Sauce)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions