Giavourlakia Avgolemono Lamb And Rice Meatballs Food

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

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).

GREEK MEATBALLS IN AVGOLEMONO SAUCE (KEFTEDES ME AVGOLEMONO)

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.

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

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.