7 Reviews

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.

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JackieOhNo! July 22, 2013

I did not like this recipie. Sorry

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brandidt August 14, 2008

THis was good. I added fresh oregano to the meatballs. I too think maybe more egg yolk to the sauce. I added a bit to much lemon...tangy, but good. Thanks for this easy, and yummy recipe.

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Luv4food June 24, 2008

Nice tang from the lemon - I didn't get much comment from DH - he was too busy eating!! I might want to add an additional egg yolk but that would be it. Thanks!

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Kymmarie June 05, 2006

Yes, the meatballs were a bit loose. Yes, the sauce was more like a broth but OOHLALA YUM!!! My 2 little kids & I gobbled up the entire recipe in record time!!!

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Elmotoo November 05, 2005

This was something pleasently different, but not so different that your picky eaters wouldn't like it. The meatballs themselves are a bit looser than most meatballs you might be used to, but they still hold together. The sauce is more broth like than sauce like. I added a tablespoon of cornstarch dissolved in a tiny bit of cold broth and added it at the very end of the cooking.

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tara portee November 02, 2005
Meatballs With Egg-Lemon Sauce (Youverlakie Me Avgolemono)