Youvarlakia

Summary
Lamb and rice meat balls in a creamy lemon sauce.

Ingredients

• 4 tablespoons of unsalted butter, in room temperature
• 2 teaspoons of dill, chopped
• 2 lbs of lamb's ground
• 2 teaspoons of olive oil
• 1 small, white onion, chopped
• 3 teaspoons of parsley, chopped
• 1-2 pinches of pepper
• 1/2 cupof  rice
• 2-3 pinchesof  salt
• 5 cups of water or stock

Directions

• In a large bowl mix the meat, rice, onion, parsley, dill, oil and salt and pepper to taste.
• Mix very well and shape into 1" balls.
• In a large pot add the stock or water along with the butter and bring to a boil.  
• Add the meat/rice balls and cook at a simmer for about 30 minutes. 
• If the soup is too thin, thicken with a little flour and butter (mashed together).
• Add the avgolemono sauce to the soup.

Extras

• 1-2 cups vegetable's broth
• 2 eggs
• a little flour for all purposes
• 1 lemon, squeezed
• 1 white onion

Avgolemono sauce directions

• Mix a little flour with the lemon juice.
• Add the eggs and beat well.
• Slowly add the broth while continuing to beat.
• Pour and mix the avgolemono sauce into your food.
• Remove from heat before the sauce thickens.

Source: EatGreekTonight

Youvarlakia avgolemono

Summary
Boiled meat ball soup
Servings: 5

Ingredients

• 1/2 lb of beef's ground
• 3/4 cupof  bread's crumbs
• 1 pinch of dill
• 3 eggs
• 3/4 cup of flour (All purpose)
• 2 lemons, juiced
• 1 pinchof  mint
• 2-3 tablespoons of olive oil
• 1 medium, white onion, finely chopped
• 2-3 pinches of parsley
• 1-2 pinches of pepper
• 1/2 cup of rice
• 2-3 pinches of salt

Directions

• Knead together the ground beef, rice, bread crumbs,onion and seasonings..
• Form the mixture into small balls and roll them in the flour.
• Put the balls in a pot of boiling water or stock and add the olive oil and a little lemon juice.
• Cook for 25-30 minutes.
• In a separate bowl, beat the eggs and while still beating, slowly add the remaining lemon juice.
• Slowly beat in some stock from the pot.
• Slowly add this mixture back into the pot with the meat balls and continue stirring for one or two minutes.
• Do not let boil.
• Serve hot.

Source: EatGreekTonight

Youvarlakia Avgolemono [ Meatballs with Egg-Lemon sauce ]

Ingredients

•     1 lb minced meat (veal)
•     1 lemon
•     1/2 cup of white wine
•     Chopped Parsley
•     3 eggs
•     Salt
•     1 cup bread crumbs
•     Pepper
•     olive Oil
•     3 cups veal broth
•     2 tablespoons butter
•     2 tablespoons flour

Directions

1. Place minced meat in a large bowl.
2. Add Half a cup of water
3. Add the white wine
4. Add 1 egg
5. Add breadcrumbs
6. Add salt
7. Add Pepper
8. Add a few drops of olive oil
9. Mix Well
10. Place mix in saucepan and bring to boil.
11. Remove from heat.
12. Add the veal broth in a separate saucepan
13. Shape meatballs from the mix.
14. Place meatballs in broth.
15. Simmer the broth with the meatballs for about 15 minutes
16. Drain the broth in a separate bowl and leave the meatballs covered in the saucepan.
17. In a new saucepan belt 2 tablespoons of butter
18. Add 2 tablespoons of flour and mix it with the butter
19. Add the broth that you made previously adn stir well.
20. Beat 2 egg yolks and 4 tablespoons of lemon juice in a bowl
21. Add to the broth saucepan stirring well.
22. Keep cooking and stiring the broth for about 2 minutes (do not overcook this).
23. Pour the sauce over the meatballs and garnish them with the chopped parsley.

Makes 6 servings.

Note : Served best with rice.

Source: Greekrecipes.gr

Meatballs avgolemono - (Yiouvarlakia)

INGREDIENTS

• 500grams / 1 lb of ground beef
• 250grams / 1/2 lb butter or margarine
• 125grams / 1/4 lb rice
• 1 egg
• 1 onion, finely chopped, parsley, salt, pepper
  
  For the sauce
  
• 2 eggs
• 2 lemons

METHOD

Mix all the ingedients together, and mould into round 1 inch / 2.5cm balls. Put some water in a pot, place the butter and balls in it carefully. Let them cook for about 20 minutes and then let cool. In a separate bowl, beat the eggs with a mixer and slowly, while beating, add the lemon juice ensuring that the sauce doesn't curdle. With a ladle, take some of the juice from the meatball pot, add to the sauce, all the time mixing. Keep doing this until all the juice has been mixed in the sauce. Empty all the sauce on top of the meatballs and serve with some sprinkled parsley.

Source: Greek-recipe.com