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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
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 Meatball Soup – Yuvarlakia | Akis Petretzikis
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Today, I'm showing you the best way to make a heartwarming Greek dish called Yuvarlakia! Juicy and aromatic meatballs boiled with rice and a lemony soup. A comfort food meal to enjoy with your loved ones!
Recipe:
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Chef: Akis Petretzikis
Director: Leonidas Pelivanidis
Production: Akis Petretzikis Ltd.
Video Editor: Mihalis Barbaris
Featured Partners: Mary-Rose Andrianopoulou, Katerina Vasilakopoulou, Markos Papakonstantinou, Anna-Maria Volanaki, Lefteris Antoniou, Giannis Borompokas, Artemis Tsipi, Martha Angelopoulou, George Athanassiadis, Valia Athanasopoulou
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#akiskitchen #GreekMeatballSoup #akispetretzikis
How To Make Youvarlakia Avgolemono - Greek Meatball Egg Lemon Soup
How To Make Youvarlakia Avgolemono Greek Meatball Egg Lemon Soup
This isn't my own recipe. I researched and found the best one suitable for me.....
For the meatballs (youvarlakia)
500g lean minced beef (18 ounces)
¼ of a cup long-grain rice (not boiled)
½ cup parsley, finely chopped
1 medium sized onion, finely chopped
1 egg
2 tbsps olive oil
½ carrot, grated (optional)
3 tbsps fresh dill, finely chopped (optional)
1 tsp salt
a pinch of coriander
freshly ground pepper
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For the egg lemon sauce
2 eggs
juice of 2 lemon
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Instructions
To prepare this Greek meatball soup, start by making the meatballs (youvarlakia). Place all the meatball ingredients into a large bowl, knead the mixture squeezing the ingredients with your hand until smooth. Leave the mixture to rest in the fridge for 15 minutes. (This will prevent the youvarlakia to break up when boiled.) Form the meatballs (youvarlakia) and set them aside.
Pour into a large pan 2 ½ cups of water and bring to the boil. Turn the heat down and gently add the meatballs (youvarlakia) in the water, put the lid back on and cook for 20-25 minutes. (The water should be enough to cover the meatballs, so add some more warm water if needed)
To prepare the egg lemon sauce for the Greek meatball soup, crack the eggs into a bowl and whisk. Add the lemon juice and the flour and whisk well. Add into the bowl a ladle of hot soup and whisk quickly. Add one more ladle and whisk again until combined.
Stir in the egg lemon sauce into the youvarlakia soup and cook for 2-3 minutes over medium heat, until warm but not boiling.
Serve this extra warming Greek meatball soup, while still hot with a sprinkle of chopped parsley.
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Greek Meatballs
Beautifully flavoured with a crispy coating, these Greek Meatballs are juicy, plump and perfect for a mezze / starter or for a meal! Print recipe:
Greek stuffed zucchini in egg lemon sauce | Akis Petretzikis
Greek stuffed zucchini in egg lemon sauce | Akis Petretzikis
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Recipe:
Akis eshop:
Chef: Akis Petretzikis
Director: Leonidas Pelivanidis
Production: Akis Petretzikis Ltd.
Official website:
Facebook Page:
Twitter:
Instagram:
Pinterest:
Video Editor: Mihalis Barbaris
Featured Partners: Mary-Rose Andrianopoulou, Giannis Mpourodimos, Katerina Vasilakopoulou, Maria Vasilakopoulou, Kellina Dimitriadi, Markos Papakostantinou, Giannis Margaris, Eri Christogianni, Anna-Maria Volanaki, Michalis Zanakis, Kyriakos Papaemmanouil
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