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How To make Greek Meatballs with Egg and Lemon Sauce
1 1/2 lb Ground lamb or beef
1 md Onion, minced
1 Clove garlic, minced
1/3 c Uncooked rice
2 tb Minced parsley
1 ts Dried basil or mint
1 ts Dried oregano
Salt and pepper to taste 3 Eggs
2 tb Vegetable oil
Chicken or beef stock 1/4 c Lemon juice
Cooked rice Minced parsley Put meat into a bowl with onion, garlic, uncooked rice, herbs, salt and pepper. Beat two of the egg whites until they froth and add them as well. Reserve yolks and the other egg for the sauce. Gently mix with a fork or your hands, and form walnut-size balls. Fry meatballs in vegetable oil over low heat. When lightly brown, remove with a slotted spoon to a saucepan. Add enough stock to cover meatballs, and simmer, uncovered, for 20 minutes. Pour off stock through a sieve, and measure it. You will need 1 1/2 cups for the sauce. To make the sauce, beat reserved egg yolks and the whole egg together until quite frothy. Whisk in lemon juice bit by bit, then whisk in hot stock bit by bit, beating steadily. Pour over meatballs, and cook, stirring, over low heat until sauce thickens. Do not let it come to a boil, or it will separate. Serve on a bed of rice, sprinkled with parsley. Makes four servings.
How To make Greek Meatballs with Egg and Lemon Sauce's Videos
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Here is a traditional greek recipe of Meatball Soup
in Egg lemon sauce recipe. The greek name is Giouvarlakia or Youvarlakia! Enjoy the food!
music: Ritchie Valens - La Bamba
Giouvarlakia Greek Meatball Soup
Giouvarlakia is a traditional Greek meatball soup that’s hearty, warming and just the perfect treat for a cold day. Served in a deliciously flavorful avgolemono sauce, giouvarlakia is super easy to make and possibly the best thing that’s ever happened to meatballs!
Greek Meatballs and Lemon Soup
Today I’m making Greek Meatballs and Lemon Soup. Lemon is used a lot as a condiment in Greece and my wife loves it, so that's a good enough reason to make this dish. Of course, I like meatballs and this is an interesting way of eating them.
Full recipe here:
#greekfood #lunch #greekrecipes
How to make Greek Meatball Soup with Avgholemono (Egg and Lemon sauce)
Andreas shows us how to cook his mother's Greek meatball soup with an egg and lemon sauce
Meatballs with Lemon, Egg, and Rice Sauce
Alex, the Techy Mom, explains how to make an easy Greek meal: meat balls with lemon, egg, and rice sauce. Also called youvarlakia avgolemono in Greek. She even suggests a good Greek song to listen too while you watch her make the meatballs. It is an easy to make recipe because she uses a few short cuts to get the meal done fast. The full recipe and directions can be found at tasty-bytes.blogspot.com.
Easy to make Greek Meatballs: Yovarlskia Avgolemono - Rice Meatballs with Lemon Sauce
I'm making Greek Meatballs with my Yia Yia in this video. We had fun! Thank you Yia Yia!
Easy to make Greek Meatballs: Yovarlskia Avgolemono - Rice Meatballs with Lemon Sauce
Εύκολο να φτιάξεις ελληνικά κουλουράκια: Μαγειρική με την Yia Yia! Περάσαμε καλά!! Θα επεξεργαστώ αυτήν την ανάρτηση με τα παρακάτω συστατικά σε μερικά. Απολαμβάνω!!
Ingredients for the meatballs:
3 pounds ground beef
1 cup rice, uncooked
2 onions, finely chopped
3 tablespoons finely chopped fresh parsley or 2 tablespoons dry parsley
2 teaspoons salt
1 teaspoon pepper
You can also add some garlic powder and onion powder if you want.
Prepping the Meatballs:
Combine all of the meatball ingredients above in a large bowl and mix well making sure the rice is mixed into the ground beef really well.
Now roll the meatballs into golf ball sized balls and place on a large dish.
A trick to not burn bottom meatballs, line bottom of pot with popsicle sticks.
Now place meatballs in pot one by one. You may need to put them on top of each other. Once they are all in the pot cover the meatballs with water (we use 1 cup lemon juice, 1 to 2 cups chicken broth and water) to give more flavor. Make sure meatballs are totally covered with water stock.
Another trick, place a heavy dish on top of the meatballs in the pot to avoid them moving to much during the boil and falling apart.
Bring the water mixture in pot to a boil on medium-low heat for about 45 mins, cover the pot.
Remove the meatballs from the pot with tongs carefully not to break them apart when they are done and place them on a platter.
While the meatballs are boiling make your lemon sauce (avgolemono sauce):
1 1/2 cups of chicken broth (or water)
1 1/2 cups of lemon juice (because we like it lemony). If you don't want it to lemony put less. It also depends on how much water or chicken broth you use if making a smaller batch.
5 eggs
1 tablespoon cornstarch (you may have to add more little by little to get it to the consistency you like, we did).
2 teaspoons of salt (once done taste the sauce to see if you need to add more).
Whisk all the ingredients for the Avgolemono (Lemon Sauce) in a bowl above.
Put into sauce pan on medium-low heat. You will need to continuously whisk the lemon sauce so it does not stick/burn to the bottom of the pan until you get the constiency you want. We like ours thicker. This can take a little time. Just be patient.
Now serve meatballs and pour desired amount of lemon sauce on them.
Great with a Greek Salad.
Enjoy!