Best 2 Youvarlakia Recipes

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

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).

YOUVARLAKIA

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.