Greek Meatballs With Egg And Lemon Sauce

This classic Greek dish features tender meatballs made with ground lamb or beef, uncooked rice, and aromatic herbs. The meatballs are gently simmered in stock to infuse them with flavor before being enveloped in a luxurious egg-and-lemon sauce, known as avgolemono. The sauce is silky, tangy, and rich, coating the meatballs perfectly. Served over a bed of fluffy rice and garnished with fresh parsley, this meal offers a comforting balance of savory meat, bright acidity, and creamy texture.

Cooking Method: Boiling, Frying, Stewing

Cuisine: Greek

Courses: Main Courses

Difficulty: Advanced

Servings: 4

Calories: 463.0

Description

This classic Greek dish features tender meatballs made with ground lamb or beef, uncooked rice, and aromatic herbs. The meatballs are gently simmered in stock to infuse them with flavor before being enveloped in a luxurious egg-and-lemon sauce, known as avgolemono. The sauce is silky, tangy, and rich, coating the meatballs perfectly. Served over a bed of fluffy rice and garnished with fresh parsley, this meal offers a comforting balance of savory meat, bright acidity, and creamy texture.

Ingredients

Ground lamb or beef
Onion, minced
Garlic, minced
Uncooked rice
Dried oregano
Dried basil or mint
Eggs, separated
Vegetable oil
Chicken or beef stock
Lemon juice
Salt and pepper
Cooked rice
Minced parsley

Directions

1
In a large bowl, combine the ground lamb or beef, minced onion, minced garlic, uncooked rice, dried oregano, dried basil or mint, salt, and pepper.
2
Beat two of the egg whites until they become frothy, then add them to the meat mixture. Gently mix with your hands or a fork until just combined.
3
Form the meat mixture into walnut-sized balls.
4
Heat the vegetable oil in a large skillet over medium-low heat. Fry the meatballs in batches until lightly browned on all sides.
5
Transfer the browned meatballs to a saucepan. Add enough chicken or beef stock to cover the meatballs.
6
Bring the stock to a simmer, then cover and cook for 20 minutes, or until the meatballs are cooked through.
7
Pour the stock through a sieve into a measuring cup. Discard any solids. You should have approximately 1 1/2 cups of stock. If you have more, reserve the excess; if less, add more stock to reach 1 1/2 cups.
8
In a small bowl, beat the reserved egg yolks and the remaining whole egg together until frothy.
9
Whisk the lemon juice into the egg mixture bit by bit.
10
While whisking constantly, slowly drizzle the hot stock into the egg-lemon mixture to temper it, ensuring the eggs do not scramble.
11
Pour the tempered egg mixture over the meatballs in the saucepan.
12
Cook over low heat, stirring gently and constantly, until the sauce thickens and coats the meatballs. Do not let the sauce boil, or it will curdle.
13
Serve the meatballs and sauce over a bed of cooked rice, sprinkled with fresh minced parsley.

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 463.0kcal

% Daily Value *
Total Fat 25.6g40%
Saturated Fat 10.2g51%
Cholesterol 132.8mg45%
Sodium 124.0mg6%
Total Carbohydrate 8.2g3%
Dietary Fiber 0.5g2%
Sugars 1.1g
Protein 45.2g91%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Read it online: https://www.chefs-mate.com/recipe/greek-meatballs-with-egg-and-lemon-sauce/