Meatballs with Egg Lemon Sauce Youverlakie Me Avgolemono
Transport your taste buds to Greece with this comforting and flavorful recipe for Meatballs with Egg Lemon Sauce, or Youverlakie Me Avgolemono. These tender, hand-rolled meatballs combine ground beef and pork with aromatic herbs like parsley and dill, along with a touch of uncooked rice for texture. Simmered gently in a rich, buttery broth, the dish is brought to life with a velvety avgolemono sauce—a luscious blend of lemon juice and eggs that adds a creamy tang without dairy. Perfectly balanced with savory and citrusy notes, this one-pot Greek delight is ideal for a cozy family dinner. Serve it with crusty bread or over a bed of steamed rice for a hearty, satisfying meal.
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Recipe Information
Ingredients
- 500 g Ground beef
- 250 g Ground pork
- 75 g White rice (uncooked)
- 1 large Yellow onion, finely grated
- 2 Garlic cloves, minced
- 3 tbsp Fresh parsley, finely chopped
- 2 tbsp Fresh dill, finely chopped
- 2 Eggs
- 60 ml Lemon juice
- 2 tbsp Flour
- 1.5 liters Water or chicken stock
- 1 tbsp Olive oil
- 1 tsp Salt
- 0.5 tsp Black pepper
- 1 tbsp Butter (optional, for broth flavor)
Instructions
In a large bowl, combine the ground beef, ground pork, uncooked rice, grated onion, minced garlic, parsley, dill, olive oil, salt, and pepper. Mix thoroughly with your hands until evenly blended.
Shape the mixture into small meatballs, about the size of a golf ball, and set them aside on a tray.
In a large pot, bring the water or chicken stock to a gentle boil. If desired, add butter to the stock for enhanced flavor.
Lightly coat each meatball in flour, shaking off the excess, and gently place them into the pot, taking care not to overcrowd.
Lower the heat to medium, cover the pot, and simmer for 25-30 minutes or until the meatballs are cooked through and the rice inside is fully tender.
While the meatballs are cooking, prepare the avgolemono sauce. In a bowl, whisk the eggs until frothy, then gradually add the lemon juice while whisking to combine.
Once the meatballs are done, ladle about 1 cup of the hot broth into a separate bowl and let it cool for a minute. Slowly pour the warm broth into the egg-lemon mixture while continuously whisking to temper the eggs.
Remove the pot from the heat and carefully pour the avgolemono sauce into the pot with the meatballs, stirring gently to combine. Do not let it boil, as this may curdle the eggs.
Taste the sauce and adjust the seasoning with additional salt or lemon juice if needed.
Serve the meatballs with the egg-lemon sauce over a bed of steamed rice or with crusty bread. Garnish with extra parsley or dill, if desired.
Nutrition Facts
Calories |
679 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.8 g | 60% | |
| Saturated Fat | 17.2 g | 86% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 229 mg | 76% | |
| Sodium | 656 mg | 29% | |
| Total Carbohydrate | 24.8 g | 9% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 2.8 g | ||
| Protein | 37.9 g | 76% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 76 mg | 6% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 584 mg | 12% | |
*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.
