Meatballs With Egg-Lemon Sauce (Youverlakie Me Avgolemono)

READY IN: 1hr 10mins
Recipe by PanNan

This recipe is a slightly modified version of one of Louis Pappas' Famous Greek Recipes.

Top Review by JackieOhNo

This recipe intrigued me, as it was something that is unique to me, and sounded very appealing. It did not disappoint! I made this exactly as posted, using arborio rice, which worked out just fine. Although adding the 1/4 cup of beef stock to the meat mixture made it a little moister than I was comfortable with, the meatballs ended up holding together fine. After reading other reviews, I anticipated that the sauce would be very thin, so I added cornstarch to the yolk mixture, which thickened the sauce nicely. The lemon really brightened up the flavor and the end result was a lovely dinner enjoyed by all! Made by a Tasty Tester for ZWT9.

Ingredients Nutrition


  1. Mix beef, onion, mint, parsley, salt, pepper, and rice. Add 1/4 cup beef stock, and mix ingredients together. Form into walnut-sized meat balls.
  2. In a large pot, bring the remaining stock and water to a boil. Drop the meatballs into the boiling liquid, and lower the heat. Simmer on low for 45 minutes.
  3. In a bowl, beat the egg yolks and add the lemon juice. While beating, add a few spoons of the hot stock into the yolks to temper them. Then add the yolk mixture to the pot of meatballs, and stir constantly until incorporated. Cover the pot and remove from the heat. Let stand 5 minutes before serving.

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