Giouvarlakia Avgolemono (Rice Meatballs in Egg-Lemon Sauce)

"Greek lamb and rice meatballs in a creamy lemon sauce. Warning for leftovers: Sauce will not keep more than a day or two. The meatballs are still good on their own so I store seperately."
 
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Ready In:
1hr 30mins
Ingredients:
15
Yields:
50 meatballs
Serves:
6
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ingredients

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directions

  • Put bread and ground beef in a bowl, and mix and knead thoroughly.
  • Add rice, parsley, celery, mint, oregano, olive oil, salt, and pepper, and mix well.
  • In a soup kettle, bring about 2 qt water to a furious boil.
  • Keeping the water boiling, shape the meat into little round balls (about the size of walnuts) and gently drop them into the boiling water.
  • Continue boiling for about 1/2 hour, and then set aside.
  • Beat the whites of 3 eggs until frothy, but not stiff and shiny.
  • Constantly beating, add the yolks until well mixed.
  • Still beating add the lemon juice drop by drop.
  • Bring butter and broth to a boil.
  • Add this to the egg-lemon mixture, beating continuously.
  • Place over VERY low heat, stirring in a S or X pattern (stirring round& round will cause sauce to curdle) until froth is almost broken down and sauce thickens.
  • Serve hot.

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Reviews

  1. Came out perfectomundo! As a child, I loved my mother's giourvalakia. This recipe tasted just like hers. I followed the recipe exactly and it came out great!
     
  2. Very good, and quite authentic. The dried mint is a MUST for yiouvarlakia (sic). I did add lots of veg to my stock as this is a recipe where I can successfully add lots of little 'extras' for my kids - a couple of zucchini and carrots, a potato, some celery - all minced. Makes for a really delicious stock. The egg-lemon sauce was perfect, but I would have liked to see a liquid measure for the amount of lemon juice required - lemons vary so much in size, and some are juicy while others are not...I ended up using 1/3 of a cup of lemon juice for this particular recipe to give it the amount of lemony-flavour we like.
     
  3. Excellent! These giouvarlakia tasted better than my mom's (just dont tell her!)
     
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