Yovarlakia Avgolemono is a comforting Greek classic that combines savory meatballs with a silky, bright avgolemono sauce. The meatballs are made with ground meat, rice, and fresh herbs, then simmered until tender. The sauce, a traditional emulsion of egg yolks and lemon juice, is carefully tempered with hot broth to create a rich, velvety texture without curdling. This dish offers a perfect balance of savory depth and citrusy brightness. It pairs beautifully with crusty bread to soak up the sauce and is an excellent choice for family dinners or potlucks. Simple ingredients come together to create a sophisticated, home-style meal that feels both hearty and elegant.
Yovarlakia Avgolemono (Meatballs W/Avgole
Description
Yovarlakia Avgolemono is a comforting Greek classic that combines savory meatballs with a silky, bright avgolemono sauce. The meatballs are made with ground meat, rice, and fresh herbs, then simmered until tender. The sauce, a traditional emulsion of egg yolks and lemon juice, is carefully tempered with hot broth to create a rich, velvety texture without curdling. This dish offers a perfect balance of savory depth and citrusy brightness. It pairs beautifully with crusty bread to soak up the sauce and is an excellent choice for family dinners or potlucks. Simple ingredients come together to create a sophisticated, home-style meal that feels both hearty and elegant.Ingredients
Directions
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In a large bowl, combine the chopped meat, raw rice, chopped onion, parsley, egg whites, salt, and pepper. Mix thoroughly until well incorporated.
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Shape the meat mixture into small meatballs, approximately the size of walnuts.
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Melt the butter in a large pot or Dutch oven over medium heat.
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Add the meatballs to the pot. Pour in enough water to cover the meatballs completely.
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Bring to a simmer, then reduce heat to medium-low. Cover and cook for 45 minutes to 1 hour, or until the meatballs are cooked through and the liquid has reduced to about 1 cup.
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While the meatballs cook, beat the egg yolks in a separate bowl until smooth.
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Slowly drizzle in the lemon juice while beating continuously to temper the eggs.
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Ladle a small amount of the hot cooking liquid from the pot into the egg mixture, whisking constantly to prevent curdling.
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Slowly pour the tempered egg mixture back into the pot with the meatballs, stirring gently.
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Cook over very low heat for about 5 minutes, stirring constantly, until the sauce thickens slightly. Do not boil.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 555.5kcal
- % Daily Value *
- Total Fat 29.5g46%
- Saturated Fat 9.6g48%
- Cholesterol 309.6mg104%
- Sodium 1140.0mg48%
- Total Carbohydrate 29.6g10%
- Dietary Fiber 1.6g7%
- Sugars 9.8g
- Protein 43.4g87%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Ensure the heat is very low when adding the egg mixture to prevent the sauce from curdling. If the sauce becomes too thick, add a splash of warm water or broth.
Serve immediately with crusty bread to soak up the delicious sauce.
For a richer flavor, you can use chicken broth instead of water for simmering the meatballs.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of water if needed to loosen the sauce.
