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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)

    Average Rating:

    3 Total Reviews

    Showing 1-3 of 3

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    • on December 11, 2012

      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!

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    • on September 22, 2006

      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.

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    • on May 08, 2006

      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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