Giouvarlakia Avgolemono Rice Meatballs in Egg Lemon Sauce
Transport your taste buds to Greece with Giouvarlakia Avgolemono, a comforting dish of tender rice-studded meatballs lovingly simmered in a velvety egg-lemon sauce. Made with a blend of ground beef (or pork), fresh herbs like parsley and dill, and short-grain rice, these delicate meatballs are light yet satisfying. The magic lies in the tangy avgolemono sauce, a luscious blend of whisked eggs, fresh lemon juice, and warm stock that creates a creamy texture without the need for dairy. Served steaming hot, this one-pot wonder is perfect for cozy evenings or gatherings, effortlessly combining bold Mediterranean flavors with hearty simplicity. Whether you're looking for a taste of authentic Greek cuisine or a nourishing meal with a refined twist, Giouvarlakia Avgolemono is sure to impress.
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Recipe Information
Ingredients
- 500 grams Ground beef (or a mix of ground beef and pork)
- 100 grams Uncooked white rice (short grain preferred)
- 1 medium Yellow onion, finely grated
- 2 tablespoons Fresh parsley, finely chopped
- 1 tablespoon Fresh dill, finely chopped (optional)
- 2 large Eggs
- 60 milliliters Lemon juice (freshly squeezed)
- 1 liter Vegetable or chicken stock
- 2 tablespoons All-purpose flour (for dusting the meatballs)
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 1 teaspoon Olive oil (optional, for greasing your hands)
Instructions
In a large mixing bowl, combine the ground meat, uncooked rice, grated onion, parsley, dill (if using), salt, and pepper. Mix thoroughly with your hands until the ingredients are well incorporated.
Form the mixture into small meatballs, about the size of a walnut. If the mixture is sticky, lightly grease your hands with olive oil.
Roll each meatball gently in all-purpose flour, dusting off any excess. Set the floured meatballs aside on a plate.
In a large pot, bring the stock to a gentle boil over medium heat.
Carefully add the meatballs into the simmering stock one by one, ensuring they do not touch initially to prevent sticking. Reduce the heat to low and let them simmer gently for 25-30 minutes, partially covered. Do not stir vigorously to avoid breaking the meatballs.
While the meatballs cook, prepare the avgolemono sauce. In a medium bowl, whisk the eggs until frothy. Gradually add the lemon juice while whisking to combine.
Once the meatballs are cooked, remove the pot from the heat temporarily. Slowly ladle about a cup of hot stock into the egg-lemon mixture, whisking constantly to temper the eggs and prevent curdling.
Pour the tempered avgolemono sauce back into the pot with the meatballs. Stir gently to combine and thicken the sauce slightly, being cautious not to break apart the meatballs.
Return the pot to low heat for 1-2 minutes to warm the sauce through (do not boil). Taste and adjust seasoning with salt and pepper as desired.
Serve the giouvarlakia hot in bowls, ladled with plenty of the creamy, tangy avgolemono sauce. Enjoy!
Nutrition Facts
Calories |
495 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.9 g | 37% | |
| Saturated Fat | 10.8 g | 54% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 180 mg | 60% | |
| Sodium | 1611 mg | 70% | |
| Total Carbohydrate | 29.9 g | 11% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 2.9 g | ||
| Protein | 27.4 g | 55% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 68 mg | 5% | |
| Iron | 3.9 mg | 22% | |
| Potassium | 636 mg | 14% | |
*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.
