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    You are in: Home / Greek / Giouvarlakia Avgolemono (Rice Meatballs in Egg-Lemon Sauce) Recipe
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    Giouvarlakia Avgolemono (Rice Meatballs in Egg-Lemon Sauce)

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 30 mins

    45 mins

    45 mins

    littleturtle's Note:

    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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    Ingredients:

    Serves: 6

    Yield:

    meatballs

    Units: US | Metric

    Meatballs

    Egg-Lemon Sauce

    • 3 eggs, separated
    • 1 lemon, juice of
    • 1 1/2 cups meatball broth
    • 2 tablespoons butter

    Directions:

    1. 1
      Put bread and ground beef in a bowl, and mix and knead thoroughly.
    2. 2
      Add rice, parsley, celery, mint, oregano, olive oil, salt, and pepper, and mix well.
    3. 3
      In a soup kettle, bring about 2 qt water to a furious boil.
    4. 4
      Keeping the water boiling, shape the meat into little round balls (about the size of walnuts) and gently drop them into the boiling water.
    5. 5
      Continue boiling for about 1/2 hour, and then set aside.
    6. 6
      Beat the whites of 3 eggs until frothy, but not stiff and shiny.
    7. 7
      Constantly beating, add the yolks until well mixed.
    8. 8
      Still beating add the lemon juice drop by drop.
    9. 9
      Bring butter and broth to a boil.
    10. 10
      Add this to the egg-lemon mixture, beating continuously.
    11. 11
      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.
    12. 12
      Serve hot.

    Ratings & Reviews:

    • on December 11, 2012

      55

      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!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 22, 2006

      45

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 08, 2006

      55

      Excellent! These giouvarlakia tasted better than my mom's (just dont tell her!)

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Giouvarlakia Avgolemono (Rice Meatballs in Egg-Lemon Sauce)

    Serving Size: 1 (500 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 493.9
     
    Calories from Fat 315
    63%
    Total Fat 35.0 g
    53%
    Saturated Fat 15.1 g
    75%
    Cholesterol 198.9 mg
    66%
    Sodium 818.3 mg
    34%
    Total Carbohydrate 18.9 g
    6%
    Dietary Fiber 1.1 g
    4%
    Sugars 1.3 g
    5%
    Protein 24.4 g
    48%

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