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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.
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Once the temperature drops, the ideal comfort food is a frothy and flavourful meatball soup topped up with mouth-watering egg-lemon sauce! ???? Yet another traditional Greek recipe my grandma used to make that made everyone beg for more! ☺️
???????? Ingredients
????Meatballs
????500g beef mince
????1 onion grated
????1 clove garlic
????60g calrose rice (οr short grain)
????1 handful parsley (chopped)
????2 egg whites
????1 tbsp olive oil
????1 tsp salt
????¼ tsp pepper
????Soup
????2lt water
????1 carrot
????2 potatoes
????1 tbsp salt
????1 tbsp olive oil
????Egg-lemon sauce
????2 egg yolks
????2 tbsp cornstarch
????60ml lemon juice (about 2 lemons)
1️⃣ In a bowl mix the meat, rice, onion, garlic, parsley, olive oil, salt and paper until incorporated.
2️⃣ Scoop small portions of the mixture and shape it into small meatballs.
3️⃣ In a large pot bring the water to a boil, add the carrot, potatoes, salt, olive oil and the meatballs, and simmer for 40 minutes.
4️⃣ Egg-lemon Sauce: Add the egg yolks, cornstarch and lemon juice in a bowl, and whisk them very well (you may also use a small blender).
5️⃣ Add a ladle of hot soup to the bowl while whisking constantly until frothy.
6️⃣ Pour the egg-lemon sauce to the soup and mix gentle for a minute.
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???????? Who am I…
Hi! I’m Sevi, a busy mum of two sweet girls, and I am passionate about sharing the beauty of real Greek food with friends and family. I hope you find many nourishing and delicious recipes that can make your life a little tastier.
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Greek meatballs - Soutzoukakia | Akis Petretzikis
Greek meatballs-Soutzoukakia | Akis Petretzikis
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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
Youvarlakia and keftedes Recipe | Nikki's Modern Mediterranean
YOUVARLAKIA
2 lbs ground beef
1 cup uncle bens rice, uncooked
1 yellow onion
3 eggs
4 lemons, juiced
2 slices of bread
3 tbsp chopped fresh parsley
1 ½ tsp. coarse sea salt
1 ½ tsp. fresh ground black pepper
48 ounces chicken broth
½ cup flour, for dredging
Meatball soup with egg and lemon sauce. Youvarlakia aygolemono
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