Giavourlakia Avgolemono Lamb and Rice Meatballs
Transport your taste buds to the heart of Greece with this comforting recipe for Giavourlakia Avgolemono, featuring tender lamb and rice meatballs simmered in a rich, velvety egg-lemon sauce. Crafted with flavorful ingredients like fresh dill, parsley, and garlic, these meatballs are gently poached in aromatic chicken or vegetable stock to lock in their moisture and delicate texture. The creamy avgolemono sauce, infused with tangy lemon and thickened with tempered egg yolks, adds a luscious finish to this satisfying dish. Perfect for a cozy dinner, this Greek-inspired recipe pairs beautifully with crusty bread or a crisp salad, making it a family favorite. Ready in under an hour, it’s an impressive yet approachable meal ideal for both weeknight cooking and special occasions.
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Recipe Information
Ingredients
- 500 grams ground lamb
- 100 grams uncooked white rice
- 1 medium onion, finely grated
- 2 garlic cloves, minced
- 2 tablespoons fresh parsley, finely chopped
- 2 tablespoons fresh dill, finely chopped
- 1 egg, lightly beaten
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 50 grams all-purpose flour (for dusting)
- 1 liter chicken or vegetable stock
- 2 egg yolks
- 60 milliliters fresh lemon juice
- 1 teaspoon cornstarch
- 2 tablespoons cold water
Instructions
In a large mixing bowl, combine the ground lamb, rice, grated onion, minced garlic, parsley, dill, beaten egg, salt, and pepper. Mix until well combined but do not overwork the mixture.
Form the mixture into small, walnut-sized meatballs and lightly dust each one with flour. Set the meatballs aside on a tray.
In a large pot, bring the chicken or vegetable stock to a gentle boil over medium heat.
Carefully add the floured meatballs to the stock one at a time, ensuring they do not stick together. Lower the heat to medium-low and let the meatballs simmer for about 25–30 minutes, partially covered. Avoid stirring to prevent the meatballs from breaking apart.
While the meatballs are cooking, prepare the avgolemono sauce. In a small bowl, whisk the egg yolks and lemon juice together until smooth.
In another small bowl, dissolve the cornstarch in cold water to create a slurry.
Once the meatballs are cooked, remove about 1 cup of the hot stock from the pot. Gradually whisk this hot stock into the egg-lemon mixture to temper it, ensuring the eggs do not curdle.
Blend the tempered egg-lemon mixture back into the pot with the meatballs, stirring gently. Add the cornstarch slurry to the pot as well, and simmer for 2–3 minutes on low heat to thicken the sauce slightly.
Taste and adjust seasoning with salt and pepper, if needed.
Serve the giavourlakia avgolemono hot, garnished with extra parsley or dill if desired, alongside crusty bread or a fresh salad.
Nutrition Facts
Calories |
2275 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 114.9 g | 147% | |
| Saturated Fat | 45.9 g | 230% | |
| Polyunsaturated Fat | 7.0 g | ||
| Cholesterol | 1035 mg | 345% | |
| Sodium | 7981 mg | 347% | |
| Total Carbohydrate | 144.7 g | 53% | |
| Dietary Fiber | 5.6 g | 20% | |
| Total Sugars | 9.4 g | ||
| Protein | 155.5 g | 311% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 330 mg | 25% | |
| Iron | 15.5 mg | 86% | |
| Potassium | 2504 mg | 53% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
