Meatballs With Egg-Lemon Sauce (Youverlakie Me Avgolemono)

PanNan's Note:

This recipe is posted for the World Tour 2005 event. The source is originally Louis Pappas' Famous Greek Recipes, but it's slightly modified for posting.

• Total Time: 1 hrs 10 mins
• Prep Time: 15 mins
• Cook Time: 55 mins

Ingredients:

Servings: 4

• 1 lb lean ground beef
• 1/3 cup onion, chopped
• 1 teaspoon fresh mint, finely chopped
• 1 tablespoon fresh parsley, chopped
• 2 tablespoons raw rice
• salt and pepper
• 1 1/2 cups beef stock (or a 14 oz can beef broth)
• 1 cup water
• 2 egg yolks
• 2 tablespoons fresh lemon juice

Directions:

1. Mix beef, onion, mint, parsley, salt, pepper, and rice. Add 1/4 cup beef stock, and mix ingredients together. Form into walnut-sized meat balls.
2. In a large pot, bring the remaining stock and water to a boil. Drop the meatballs into the boiling liquid, and lower the heat. Simmer on low for 45 minutes.
3. In a bowl, beat the egg yolks and add the lemon juice. While beating, add a few spoons of the hot stock into the yolks to temper them. Then add the yolk mixture to the pot of meatballs, and stir constantly until incorporated. Cover the pot and remove from the heat. Let stand 5 minutes before serving.

Reviews

[Chef #572152]

I did not like this recipie. Sorry

[Luv4food]

THis was good. I added fresh oregano to the meatballs. I too think maybe more egg yolk to the sauce. I added a bit to much lemon...tangy, but good. Thanks for this easy, and yummy recipe.