Youvarlakia
Savor the comforting flavors of Youvarlakia, a classic Greek dish featuring tender meatballs simmered in a fragrant broth and finished with a silky Avgolemono sauce—a luscious combination of egg and lemon juice. Made with a hearty blend of ground beef or lamb, short-grain rice, aromatic herbs like parsley and dill, and gently seasoned with salt and pepper, these meatballs deliver a burst of Mediterranean flavor in every bite. The addition of the tangy Avgolemono sauce not only elevates the dish but also creates a creamy, velvety texture that's perfect for soaking up with crusty bread. This one-pot recipe is as satisfying as it is simple, making it ideal for a comforting family meal or an impressive introduction to traditional Greek cuisine.
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Recipe Information
Ingredients
- 500 grams ground beef or lamb
- 100 grams rice (short-grain or medium-grain, uncooked)
- 1 medium onion, finely grated
- 2 tablespoons parsley, finely chopped
- 1 tablespoon dill, finely chopped
- 1 egg
- 2 tablespoons all-purpose flour
- 1 tablespoon olive oil
- 1.5 liters water or chicken stock
- 2 teaspoons salt
- 1 teaspoon ground black pepper
- 1 egg (for Avgolemono sauce)
- 3 tablespoons lemon juice
Instructions
In a large mixing bowl, combine the ground beef or lamb, uncooked rice, grated onion, parsley, dill, 1 egg, 1 teaspoon of salt, and 1/2 teaspoon of pepper. Mix well until the ingredients are evenly incorporated.
Shape the mixture into small, golf-ball-sized meatballs, placing them on a tray or plate as you work.
Add the flour to a shallow dish and lightly dust each meatball, shaking off any excess flour.
In a large pot, heat the olive oil over medium heat. Add the water or chicken stock, the remaining 1 teaspoon of salt, and 1/2 teaspoon of pepper. Bring the liquid to a gentle boil.
Carefully lower the meatballs into the simmering broth. Reduce the heat to low, cover the pot, and let the meatballs simmer for 30–35 minutes, until cooked through and tender.
While the meatballs are cooking, prepare the Avgolemono sauce. In a medium bowl, whisk 1 egg until frothy. Gradually whisk in the lemon juice.
Slowly add 1/2 cup of the hot broth from the pot to the egg-lemon mixture, one tablespoon at a time, whisking continuously to temper the eggs and prevent curdling.
Remove the pot from heat. Stir the Avgolemono sauce into the broth and meatballs, ensuring it's evenly distributed. Avoid reheating after adding the sauce to prevent curdling.
Serve the Youvarlakia hot, garnished with extra chopped parsley or dill if desired, and accompanied by crusty bread or a light salad.
Nutrition Facts
Calories |
2012 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 127.1 g | 163% | |
| Saturated Fat | 45.9 g | 230% | |
| Polyunsaturated Fat | 3.1 g | ||
| Cholesterol | 781 mg | 260% | |
| Sodium | 5275 mg | 229% | |
| Total Carbohydrate | 106.9 g | 39% | |
| Dietary Fiber | 4.6 g | 16% | |
| Total Sugars | 6.7 g | ||
| Protein | 107.0 g | 214% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 209 mg | 16% | |
| Iron | 18.1 mg | 101% | |
| Potassium | 1841 mg | 39% | |
*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.
