Youvarlakia avgolemono – Greek meatballs in lemon sauce Recipe
Youvarlakia avgolemono are delicate meatballs with rice, cooked in broth and wrapped in a creamy lemon-egg sauce. In Greece this is a typical home-style dish for cooler days, something between a soup and a main course. It tastes a bit like a mix of chicken broth, meatballs and a light lemony soup.
This classic Greek home-style dish combines tender meatballs with rice and a silky lemon-egg sauce, giving you the comfort of broth, the heartiness of meatballs and the freshness of citrus in one pot. It is simple to make, yet feels special and warming, perfect for cooler days.
Chef's tips
Take your time to knead the meat mixture until it becomes sticky – this helps the meatballs hold their shape without adding too much flour. Keep the broth at a gentle simmer only; a rolling boil can break the meatballs apart. When tempering the eggs, add the hot broth very slowly and whisk constantly – this is the key to a smooth, creamy avgolemono sauce without scrambled egg bits.
How to serve
Serve youvarlakia avgolemono as a main course in deep bowls, with plenty of sauce and fresh parsley on top. Offer extra lemon wedges at the table for those who like a brighter, more acidic taste. A simple green salad and crusty bread or pita make a complete meal. It also pairs well with plain rice, boiled potatoes or steamed vegetables for a more filling plate.
Ingredients
- ground meat - 500 g
- rice - 70 g
- onion - 1 piece
- egg - 3 pieces
- broth - 1.5 l
- lemon - 2 pieces
- parsley chopped - 3 tablespoons
- olive oil - 1 tablespoon
- wheat flour - 1 tablespoon
- salt
- black pepper
Preparation
- Peel the onion and chop it very finely. Chop the parsley.
- Put the ground meat, rice, half of the chopped parsley, 1 egg, the olive oil, 1 teaspoon of salt and some pepper into a large bowl. Add the chopped onion.
- Knead the mixture with your hand for 3–4 minutes, until it becomes sticky and uniform. If it is too loose, add 1 tablespoon of wheat flour and mix again.
- With wet hands, form meatballs the size of a large walnut and set them aside on a plate.
- Bring the broth to a boil in a large pot. When it starts to simmer gently, reduce the heat so that the liquid only bubbles lightly.
- Gently lower the meatballs into the broth one by one. Cook over low heat for about 25 minutes, without a strong boil so they don’t fall apart. If needed, skim off any foam from the surface.
- Meanwhile, squeeze the juice from the lemons and strain out any seeds. In a separate bowl crack 2 eggs and beat them with a fork or whisk until slightly foamy.
- Slowly pour warm broth from the pot (about 1 cup) into the eggs in a thin stream, whisking vigorously all the time so the eggs don’t curdle. You will get a pale, liquid sauce.
- Remove the pot with the meatballs from the heat. Slowly pour the egg-lemon mixture into the pot, gently stirring everything with a spoon. The sauce should thicken slightly and become creamy, but it should not come to a boil.
- Put the pot back over very low heat for 1–2 minutes and stir, making sure the liquid does not start to boil – if you see the first bubbles, remove it from the heat immediately.
- Finally, season everything with salt, pepper and, if you like a more sour taste, some extra lemon juice. Sprinkle with the remaining parsley and serve immediately.
Storage
Pulpeciki z sosem przechowuj w lodówce w szczelnym pojemniku i podgrzewaj bardzo delikatnie, nie dopuszczając do mocnego wrzenia, aby sos się nie zwarzył. Do mrożenia najlepiej odłóż część bez sosu jajecznego, a sos przygotuj świeży przy ponownym podaniu.
