Greek Meatballs in Egg-Lemon Sauce: (Youvarlakia Me Avgolemono)

"Serve with warm, crusty bread for dipping in the sauce."
photo by a user photo by a user
Ready In:
1hr 30mins




  • Combine the ground beef, rice, onion, garlic, parsley, mint, salt, and pepper in a bowl. Add an egg and mix well.
  • Pour some flour in a shallow pan. With floured hands, shape the meat into walnut-sized balls. Lightly roll the meatballs in the flour and shake off the excess.
  • Heat 2 cups of the chicken broth in a Dutch oven, or large pot, until boiling.
  • Carefully place the meatballs in a layer on the bottom of the pot. If the broth does not cover the meatballs, add a bit more broth until they are covered.
  • Simmer, covered, on low for 45 minutes, adding more broth if there is less than 1 cup remaining.
  • To make the sauce, beat the eggs in a medium sized bowl until frothy.
  • Slowly whisk in the lemon juice. Ladle one cup of the pot liquid, little by little, into the egg mixture to temper the eggs.
  • Remove the pot from the heat and add in the lemon/egg mixture, stirring gently.
  • Heat over very low heat until sauce thickens and is heated through, making sure the sauce does not boil (which will result in the eggs curdling).

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I joined Recipezaar to learn new recipes that are home cooked. I grew up having ready-meals like Encor and Stouffers and needed recipes that don't simply require opening a box and plopping in the oven! I enjoy cooking when I have the time to try new dishes. I make every recipe as written if I'm reviewing it to give a true review. If I make alterations that aren't in the directions, I don't feel it's a true reflection of the recipe; it's another recipe to me. <img src="" border="0" alt="Photobucket"> <img src=""> <img src="" border="0" alt="Photobucket"> <img src="" width=75%> (Zaar World Tour 4) <img src=""> <a href="" target="_blank"><img src="" border="0" alt="Photobucket"></a> <img src=""> (Australia/New Zealand Swap #15)
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