Best 2 Youvarlakia Recipes

**Youvarlakia: A Culinary Symphony of Greek Meatballs in Savory Sauces**

Originating from the culinary tapestry of Greece, youvarlakia presents a symphony of flavors that tantalize the taste buds. These delectable meatballs, crafted with a blend of minced meat, fragrant herbs, and fluffy rice, are lovingly nestled in a flavorful broth or a rich tomato sauce. Embark on a culinary journey as we unveil two extraordinary recipes that capture the essence of youvarlakia: the classic avgolemono soup, where the meatballs dance in a velvety lemon-egg sauce, and the enticing tomato-based version, where they bask in a vibrant,????? tangy tomato embrace. Immerse yourself in the vibrant flavors of Greece and prepare to be captivated by these culinary masterpieces.

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GREEK MEATBALLS IN EGG-LEMON SAUCE: (YOUVARLAKIA ME AVGOLEMONO)

Greek Meatballs in Egg-Lemon Sauce: (Youvarlakia Me Avgolemono) image

Make and share this Greek Meatballs in Egg-Lemon Sauce: (Youvarlakia Me Avgolemono) recipe from Food.com.

Provided by Scarlett516

Categories < 4 Hours

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

1 lb ground beef
1/3 cup long grain rice, uncooked
1 small yellow onion, finely chopped
1 garlic clove, minced
2 tablespoons finely chopped fresh parsley or 1 1/2 teaspoons dried parsley
1 teaspoon dried mint
salt & freshly ground black pepper
1 large egg
1/2 cup all-purpose flour
2 -3 cups chicken stock or 2 -3 cups broth
2 large eggs (at room temperature)
juice, of two strained or three large lemon, strained

Steps:

Combine the ground beef, rice, onion, garlic, parsley, mint, salt, and pepper in a bowl. Add an egg and mix well.
Pour some flour in a shallow pan. With floured hands, shape the meat into walnut-sized balls. Lightly roll the meatballs in the flour and shake off the excess.
Heat 2 cups of the chicken broth in a Dutch oven, or large pot, until boiling.
Carefully place the meatballs in a layer on the bottom of the pot. If the broth does not cover the meatballs, add a bit more broth until they are covered.
Simmer, covered, on low for 45 minutes, adding more broth if there is less than 1 cup remaining.
To make the sauce, beat the eggs in a medium sized bowl until frothy.
Slowly whisk in the lemon juice. Ladle one cup of the pot liquid, little by little, into the egg mixture to temper the eggs.
Remove the pot from the heat and add in the lemon/egg mixture, stirring gently.
Heat over very low heat until sauce thickens and is heated through, making sure the sauce does not boil (which will result in the eggs curdling).

Nutrition Facts : Calories 464.7, Fat 22.5, SaturatedFat 8.3, Cholesterol 239.3, Sodium 302.2, Carbohydrate 31, Fiber 1, Sugar 3, Protein 31.8

YOUVARLAKIA

Youvarlakia image

Make and share this Youvarlakia recipe from Food.com.

Provided by Millereg

Categories Rice

Time 1h45m

Yield 5 serving(s)

Number Of Ingredients 22

Ingredients

1 lb ground beef
1/4 lb onion, grated
3 cloves garlic, minced
1/2 teaspoon oregano
1 teaspoon ground cumin
2 tablespoons minced flat leaf parsley
2 tablespoons finely chopped of fresh mint
1/2 teaspoon freshly ground black pepper
salt, to taste
1/4 cup long-grain rice
4 tablespoons fruity olive oil
1/2 cup finely chopped onion
4 cloves garlic, minced
1/2 teaspoon freshly ground cinnamon
1 tablespoon honey
2 lbs tomatoes, skinned,seeded and chopped
salt, to taste
freshly ground black pepper, to taste
4 fluid ounces vegetable broth or 4 fluid ounces water
2 tablespoons minced flat leaf parsley
2 tablespoons finely chopped of fresh mint
1 tablespoon finely chopped fresh basil

Steps:

Put the ground beef in a bowl with the grated onion, garlic, oregano, cumin, parsley, mint, and pepper and add salt.
Rinse, and then scald the rice by pouring boiling water over it in a bowl; leave to soak for 5 minutes.
Drain, add to the beef, and mix all ingredients well; form small sausage shapes.
Heat the oil in a large skillet and fry the meatballs until brown; drain on paper towels.
Add the onion to the oil remaining in the pan and fry over gentle heat until translucent.
Add the garlic, cinnamon, and honey and stir until caramelized.
Add the chopped tomato, season, and simmer for about 15 minutes until the sauce has reduced.
Add the vegetable broth and the meatballs; cover and simmer for 30 minutes.
Sprinkle with chopped herbs.

Tips:

Choose the right meat: The best meat for youvarlakia is a combination of ground beef and ground pork. This combination gives the meatballs a tender and flavorful texture.
Soak the rice before cooking: Soaking the rice before cooking helps to soften it and prevent it from becoming too mushy in the soup.
Season the meatballs well: Don't be afraid to season the meatballs liberally. A good combination of spices includes salt, pepper, garlic powder, onion powder, and oregano.
Brown the meatballs before adding them to the soup: Browning the meatballs in a little bit of oil before adding them to the soup helps to develop their flavor and prevent them from falling apart.
Use a good quality broth: The broth is the base of the soup, so it's important to use a good quality one. A homemade broth is always best, but if you're short on time, you can also use a store-bought broth.
Add vegetables to the soup: Vegetables add flavor and nutrition to the soup. Some good choices include carrots, celery, onions, and potatoes.
Simmer the soup for at least 30 minutes: This allows the flavors to meld together and the meatballs to cook through.
Serve the soup with a dollop of yogurt and a sprinkle of fresh herbs: This adds a delicious finishing touch to the soup.

Conclusion:

Youvarlakia is a delicious and hearty soup that is perfect for a cold winter day. It's also a great way to use up leftover meat and rice. With a few simple tips, you can make a delicious pot of youvarlakia that your whole family will love.

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