Giavourlakia Avgolemono Lamb And Rice Meatballs Recipes

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GIOUVARLAKIA AVGOLEMONO (RICE MEATBALLS IN EGG-LEMON SAUCE)



Giouvarlakia Avgolemono (Rice Meatballs in Egg-Lemon Sauce) image

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.

Provided by littleturtle

Categories     Lamb/Sheep

Time 1h30m

Yield 50 meatballs, 6 serving(s)

Number Of Ingredients 15

2 slices whole wheat bread (crusts removed, soaked in milk & squeezed dry)
1 1/2 lbs ground lamb or 1 1/2 lbs ground beef
1/2 cup rice (uncooked)
2 tablespoons parsley, chopped or 2 teaspoons dried parsley
2 tablespoons celery, chopped
1 teaspoon crushed dried mint flakes
1 teaspoon dried oregano
2 teaspoons olive oil
3/4 teaspoon salt
1/2 teaspoon pepper
2 quarts water or 2 quarts chicken stock
3 eggs, separated
1 lemon, juice of
1 1/2 cups meatball broth
2 tablespoons butter

Steps:

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

Nutrition Facts : Calories 493.9, Fat 35.1, SaturatedFat 15.2, Cholesterol 198.9, Sodium 818.4, Carbohydrate 19, Fiber 1.1, Sugar 1.3, Protein 24.4

TRADITIONAL GREEK MEATBALL SOUP (GIOUVARLAKIA/ YOUVARLAKIA) IN EGG-LEMON SAUCE RECIPE



Traditional Greek Meatball Soup (Giouvarlakia/ Youvarlakia) in Egg-lemon sauce recipe image

Want to make a traditional Greek Meatball Soup in Egg-lemon sauce (Youvarlakia Avgolemono)? This is a hearty and delicious dish, perfect for a cold winter's day!

Provided by Eli K. Giannopoulos

Categories     Soups

Time 1h

Number Of Ingredients 13

500g lean minced beef (18 ounces)
¼ of a cup long-grain rice (not boiled)
½ cup parsley, finely chopped
1 medium sized onion, finely chopped
1 egg
2 tbsps olive oil
½ carrot, grated (optional)
3 tbsps fresh dill, finely chopped (optional)
1 tsp salt
a pinch of coriander
freshly ground pepper
2 eggs
juice of 2 lemons

Steps:

  • To prepare this Greek meatball soup, start by making the meatballs (youvarlakia). Place all the meatball ingredients into a large bowl, knead the mixture squeezing the ingredients with your hand until smooth. Leave the mixture to rest in the fridge for 15 minutes. This will prevent the youvarlakia to break up when boiled. 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)
  • To prepare the egg lemon sauce for the Greek meatball soup, crack the eggs into a bowl and whisk. Add the lemon juice and whisk well. Add into the bowl a ladle of hot soup and whisk quickly. Add one more ladle and whisk again until combined.
  • Stir in the egg lemon sauce into the youvarlakia soup and cook for 2-3 minutes over medium heat, until warm but not boiling.
  • Serve this extra warming Greek meatball soup, while still hot with a sprinkle of chopped parsley.
  • Make sure that you do not cover any left overs until they have cooled; the sauce may curdle otherwise!!

Nutrition Facts : ServingSize 1 bowl, Calories 337kcal, Sugar 2.3g, Sodium 734.1mg, Fat 14.6g, SaturatedFat 4.1g, UnsaturatedFat 9.6g, TransFat 0.1g, Carbohydrate 16.7g, Fiber 1.4g, Protein 33.9g, Cholesterol 214.5mg

GIAVOURLAKIA AVGOLEMONO (LAMB AND RICE MEATBALLS)



Giavourlakia Avgolemono (Lamb and Rice Meatballs) image

Make and share this Giavourlakia Avgolemono (Lamb and Rice Meatballs) recipe from Food.com.

Provided by truebrit

Categories     Lunch/Snacks

Time 37m

Yield 7 serving(s)

Number Of Ingredients 11

2 lbs ground lamb
1/4 cup rice
1 small onion, chopped
3 teaspoons parsley, chopped
2 teaspoons dill, chopped
2 teaspoons olive oil
5 cups stock or 5 cups water
1/4-1/2 cup butter, room temperature
salt and pepper
2 eggs
1/4 cup lemon juice

Steps:

  • In a large bowl mix the meat, rice, onion, parsley, dill, oil and salt and pepper to taste.
  • Mix very well and shape into 1" balls.
  • In a large pot add the stock or water along with the butter and bring to a boil.
  • Add the meat/rice balls and cook at a simmer for about 30 minutes.
  • If the soup is too liquid, take the flour and 1 teaspoon butter and mash together, add to the soup and simmer 1-2 minutes , this will thicken the soup.
  • In a medium bowl beat the eggs and add the lemon juice, and slowly trickle 2 ladle full of broth to temper the eggs (beating constantly to prevent the eggs from scrambling.) Add to the soup.

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