Greek Meatballs In Egg-Lemon Sauce: (Youvarlakia Me

Name: Greek Meatballs In Egg-Lemon Sauce: (Youvarlakia Me Avgolemono)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb ground beef; 1/3 cup long grain rice, uncooked; 1 small yellow onion, finely chopped; 1 garlic clove, minced; 2 tablespoons finely chopped fresh parsley or 1 1/2 teaspoons dried parsley; 1 teaspoon dried mint; salt & freshly ground black pepper; 1 large egg; 1/2 cup all-purpose flour; 2 -3 cups chicken stock or 2 -3 cups broth; For the sauce; 2 large eggs (at room temperature); juice, of two strained or three large lemon, strained

Servings: persons

1 lb ground beef
1/3 cup long grain rice, uncooked
1 small yellow onion, finely chopped
1 garlic clove, minced
2 tablespoons finely chopped fresh parsley or 1 1/2 teaspoons dried parsley
1 teaspoon dried mint
salt & freshly ground black pepper
1 large egg
1/2 cup all-purpose flour
2 -3 cups chicken stock or 2 -3 cups broth
For the sauce
2 large eggs (at room temperature)
juice, of two strained or three large lemon, strained

1
Combine the ground beef, rice, onion, garlic, parsley, mint, salt, and pepper in a bowl. Add an egg and mix well.
2
Pour some flour in a shallow pan. With floured hands, shape the meat into walnut-sized balls. Lightly roll the meatballs in the flour and shake off the excess.
3
Heat 2 cups of the chicken broth in a Dutch oven, or large pot, until boiling.
4
Carefully place the meatballs in a layer on the bottom of the pot. If the broth does not cover the meatballs, add a bit more broth until they are covered.
5
Simmer, covered, on low for 45 minutes, adding more broth if there is less than 1 cup remaining.
6
To make the sauce, beat the eggs in a medium sized bowl until frothy.
7
Slowly whisk in the lemon juice. Ladle one cup of the pot liquid, little by little, into the egg mixture to temper the eggs.
8
Remove the pot from the heat and add in the lemon/egg mixture, stirring gently.
9
Heat over very low heat until sauce thickens and is heated through, making sure the sauce does not boil (which will result in the eggs curdling).

634

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

A good 1:1 gluten-free flour blend works well if you need a gluten-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 13 ingredients. The key ingredients include: 1 lb ground beef, 1/3 cup long grain rice, uncooked, 1 small yellow onion, finely chopped, 1 garlic clove, minced, and more.

Yes, Greek Meatballs In Egg-Lemon Sauce: (Youvarlakia Me Avgolemono) 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!

Greek Meatballs In Egg-Lemon Sauce: (Youvarlakia Me Avgolemono)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions