Giouvarlakia Avgolemono (Rice Meatballs In Egg-Lemon Sauce) Recipe

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.

No additional tips available.

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

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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.

Giouvarlakia Avgolemono (Rice Meatballs In Egg-Lemon Sauce)

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