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Recipe Category: Main Courses

Youvarelakia (Greek Meatballs in Avgolemono Sauce)

Greek soul food – these rice speckled meatballs are coated in a rich avgolemono (egg & lemon) sauce and they must be served with hand cut, twice cooked chips!

Serves: 4
Preparation Time: 30 minutes
Cooking time: 30 minutes
  • 500g beef mince
  • 1/2 cup short grain rice
  • 1 onion, grated
  • 1/4 cup chopped continental parsley
  • 2 free-range eggs, separated
  • 1 teaspoon salt
  • freshly ground black pepper, to taste
  • 1 litre beef stock
  • 50g butter
  • cornflour, for thickening
  • juice of 1/2 lemon

Combine beef mince, rice, onion, parsley and egg whites. Season with salt and pepper. Bring beef stock and butter to the boil. Roll tablespoons of mixture into balls and add to the simmering stock. Simmer for 30 minutes, until rice is cooked. Thicken liquid with 2-3 tablespoons cornflour mixed to a paste with a little water. Beat yolks with lemon juice and add a cup of hot stock, then stir egg mixture back into simmering stock to make Avgolemono sauce. Serve with fried chips.

Author: Naomi Crisante
Date Created: 16/06/2011