Giavourlakia Avgolemono Lamb And Rice Meatballs Food

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GREEK MEATBALLS IN EGG-LEMON SAUCE: (YOUVARLAKIA ME AVGOLEMONO)

2010-06-06



Greek Meatballs in Egg-Lemon Sauce: (Youvarlakia Me Avgolemono) image

Make and share this Greek Meatballs in Egg-Lemon Sauce: (Youvarlakia Me Avgolemono) recipe from Food.com.

Provided by Scarlett516

Categories     < 4 Hours

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients:

  • 1 lb ground beef
  • 1/3 cup long grain rice, uncooked
  • 1 small yellow onion, finely chopped
  • 1 garlic clove, minced
  • 2 tablespoons finely chopped fresh parsley or 1 1/2 teaspoons dried parsley
  • 1 teaspoon dried mint
  • salt & freshly ground black pepper
  • 1 large egg
  • 1/2 cup all-purpose flour
  • 2 -3 cups chicken stock or 2 -3 cups broth
  • 2 large eggs (at room temperature)
  • juice, of two strained or three large lemon, strained

Steps:

  • Combine the ground beef, rice, onion, garlic, parsley, mint, salt, and pepper in a bowl. Add an egg and mix well.
  • Pour some flour in a shallow pan. With floured hands, shape the meat into walnut-sized balls. Lightly roll the meatballs in the flour and shake off the excess.
  • Heat 2 cups of the chicken broth in a Dutch oven, or large pot, until boiling.
  • Carefully place the meatballs in a layer on the bottom of the pot. If the broth does not cover the meatballs, add a bit more broth until they are covered.
  • Simmer, covered, on low for 45 minutes, adding more broth if there is less than 1 cup remaining.
  • To make the sauce, beat the eggs in a medium sized bowl until frothy.
  • Slowly whisk in the lemon juice. Ladle one cup of the pot liquid, little by little, into the egg mixture to temper the eggs.
  • Remove the pot from the heat and add in the lemon/egg mixture, stirring gently.
  • Heat over very low heat until sauce thickens and is heated through, making sure the sauce does not boil (which will result in the eggs curdling).

Nutrition Facts : Calories 464.7, Fat 22.5, SaturatedFat 8.3, Cholesterol 239.3, Sodium 302.2, Carbohydrate 31, Fiber 1, Sugar 3, Protein 31.8

GREEK MEATBALLS IN AVGOLEMONO SAUCE (KEFTEDES ME AVGOLEMONO)

2010-06-04



Greek Meatballs in Avgolemono Sauce (Keftedes Me Avgolemono) image

Looks yummy!! This recipe is especially popular in the Agrinion area (NW Greece). It uses a version of Avgolemono soup as a sauce for the meatballs or keftedes. I am leaving the metric measures so the recipe is exactly as I found it. The site does not state how many it serves or what the time is for prep, so I am guessing here. I am also assuming that minced beef is the same as ground beef in the U.S. From realgreekrecipes.blogspot.com. Posted for ZWT6.

Provided by Scoutie

Categories     Meat

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 15

Ingredients:

  • 1 kg minced beef
  • 1 large onion, very finely chopped
  • 1 bunch parsley, chopped
  • 2 -3 mint leaves, finely chopped
  • 2 slices white bread, dried, soaked in milk and well drained
  • 1 tablespoon olive oil
  • 1 whole egg
  • 1 cup plain flour
  • 1 1/2 cups vegetable oil (for frying)
  • salt & pepper
  • 2 tablespoons flour
  • 100 ml extra virgin olive oil
  • 2 medium lemons, juice of
  • yolk from 1 large egg
  • 1 liter water

Steps:

  • Meatballs:.
  • Apart from the flour and the vegetable oil, mix all the other ingredients together well.
  • Make medium-size balls from the mixture.
  • Roll the balls in flour and then deep fry them for approximately 15 minutes.
  • Sauce:.
  • In a heavy-bottomed pan, heat the oil, then add the flour and stir well for 3 minutes.
  • Add 1 litre water and mix well.
  • Add the meatballs and simmer for 30 minutes, until the sauce is slightly thick.
  • Beat the egg yolk thoroughly.
  • Add the lemon juice to the egg and keep beating.
  • Add 5-6 tablespoons of the sauce to the egg & lemon mixture and stir well.
  • Add this mixture to the meatballs in the sauce, shake the pan and remove from the heat.
  • Serve with a sprinkling of pepper and fresh mint on top.

Nutrition Facts : Calories 1688, Fat 146.4, SaturatedFat 29.3, Cholesterol 222.9, Sodium 277.9, Carbohydrate 43, Fiber 4.4, Sugar 2.4, Protein 53.7

MEAT BALLS AVGOLEMONO (VEAL BALLS WITH LEMON AND EGG SAUCE)

2022-06-19



Meat Balls Avgolemono (Veal balls with lemon and egg sauce) image

Provided by Pierre Franey

Categories     dinner, main course

Time 50m

Yield 4 servings

Number Of Ingredients 12

Ingredients:

  • 1 1/4 pounds ground lamb or veal
  • 3 tablespoons butter
  • 1 cup finely chopped onions
  • 1/2 cup fresh bread crumbs
  • 2 tablespoons finely chopped dill
  • 1/8 teaspoon freshly grated nutmeg
  • Salt to taste, if desired
  • Freshly ground pepper to taste
  • 1 1/2 cups chicken broth
  • 2 eggs
  • 1 tablespoon cornstarch
  • 1/3 cup lemon juice

Steps:

  • Put the veal in a mixing bowl.
  • Heat one tablespoon of the butter in a skillet and add one-half cup of the onions. Cook, stirring, until wilted. Add this to the veal.
  • Add the bread crumbs, half of the dill, the nutmeg, salt and pepper to taste. Blend well. Shape the mixture into 28 balls of equal size, each about two inches in diameter or slightly less.
  • Heat two tablespoons of butter in a casserole and add the remaining onions. Cook briefly until wilted. Add the veal balls and cook, turning gently to brown lightly. Add the broth and bring to the boil. Cover and let simmer about 10 minutes.
  • Meanwhile, beat the eggs with a wire whisk in a bowl until well blended. Add the cornstarch and continue beating until thoroughly smooth and blended. Beat in the lemon juice.
  • Pour one cup of the liquid from the meatballs into the egg mixture. Beat to blend.
  • Pour this blend into the meatballs with their liquid and stir. Cook over gentle heat until thickened. Sprinkle with the remaining dill and serve.

Nutrition Facts : @context http, Calories 624, UnsaturatedFat 21 grams, Carbohydrate 21 grams, Fat 46 grams, Fiber 2 grams, Protein 31 grams, SaturatedFat 21 grams, Sodium 796 milligrams, Sugar 5 grams, TransFat 0 grams

Top Asked Questions

  1. What is youvarlakia avgolemono?
    This would not be a Greek food blog without a recipe for Youvarlakia Avgolemono — also known as Greek Meatball Soup. I know. It’s a mouthful to say. It’s also hearty, delicious, full of protein, and flavored with olive oil, lemon, and dill.
  2. How to cook meatballs (youvarlakia)?
    Form the meatballs (youvarlakia) and set them aside. Pour into a large pan 2 ½ cups of water and bring to the boil. Turn the heat down and gently add the meatballs (youvarlakia) in the water, put the lid back on and cook for 20-25 minutes. (The water should be enough to cover the meatballs, so add some more warm water if needed)
  3. How do you cook avgolemono sauce with meatballs?
    Pour lemon-egg mixture into pot with rest of broth and mix well-should be creamy (see picture above). Add meatballs back in and bring to simmer and remove from heat. Place some meatballs in a bowl and ladle some of the Avgolemono sauce from the pot over them.
  4. How to prepare avgolemono?
    Add chopped onion, celery, carrot, zucchini and potato. Add salt and pepper to taste. Lower the heat and gently simmer, covered, for 20-25 minutes (until the vegetables are tender), then remove from the heat. To prepare avgolemono: beat the two remaining eggs for 2 minutes and whisk in the corn flour.

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